6 ounces French rolls, crusts removed
1 1/2 pounds ground chuck lean beef
1/2 pound ground pork
1/4 cup ice water
Salt to taste
1 clove garlic, finely chopped
1 cup bread crumbs
1/4 cup vegetable oil
Soak the rolls in cold water for 5 minutes, then squeeze out the excess liquid. Tear a part the soaked rolls and mix thoroughly with the meat. Add the ice water, salt, and garlic, and mix by hand or food processor. Spread bread crumbs on a sheet of wax paper. With wet hands, form 12 patties, 4 inches long and 11/2 inches thick, and roll them in the bread crumbs. Flatten them with a spatula to shape into ovals a little over 1/2 inch thick.
Preheat the oven to 325F. Heat 2 tablespoons of oil in an 8-inch skillet over medium-low heat and brown 4 patties at a time, 5 minutes on each side. As they brown, place them into a baking pan and cover with a towel. When all the patties are browned, remove the cloth, lower the oven heat to 275 F, and place the patties in the oven. Allow them to "sweat" for 6-10 minutes.