Moist and tender, with the enriching flavors of anchovies and mozzarella, these beef patties deserve to be eaten with a fork and knife, not on a bun. The milk soaked bread & the egg added just the right amount of moisture.
I’ve never used dry bread crumbs to coat a beef pattie before cooking. Now I will use them whenever possible. It sealed in the juices without forming a shell as a batter would.

After a quick fry in vegetable oil, the beef patties are transferred to a buttered baking dish and topped with halved tomatoes, sliced mozzarella, oregano, & anchovies. Each is then garnished with a small strip of tomato, before slipping into a 400 degree oven for about 10 minutes of baking.

We had invited my friend, Nancy, to join us for dinner. Then at the last minute Dan’s brother offered him his spare ticket to a Biliken’s game. So, Nancy and I had entirely too much food on the table. I hope the rest keeps overnight.

We enjoyed our delicious beef patties with one of my vegetable assignments which is due to post on Feb. 22nd, Potatoes with Onions, Tomatoes, and Sweet Pepper. With the addition of fresh bread from Marconi Bakery, my old stand-by A•Mano primitivo and we had a perfect combination.