An everyday classic of Austrian home cooking, Faschierte Laibchen binds a ground meat mixture with soaked bread and seasons it with sweet paprika and cumin. Cooking it in the airfryer instead of pan-frying keeps it lighter.
Soak the stale bread in the milk for 5 minutes, then squeeze firmly by hand to remove the excess milk.
Combine the ground beef with the grated onion, soaked bread, egg, parsley, paprika, cumin, salt and black pepper, kneading firmly by hand until sticky, then shape into flat patties with wet hands.
Arrange the shaped patties on a tray and chill for 15 minutes; this rest lets them hold together in the airfryer.
Lightly oil the airfryer basket and preheat to 180°C, arrange the patties in a single layer and cook for 8 minutes, flip and cook 7 minutes more; without an airfryer, bake on a wire rack in an oven preheated to 180°C for 20 minutes.
If the mixture is not kneaded to a sticky, cohesive texture, the patties can fall apart in the airfryer; do not skip the resting step. Allergens: contains wheat (gluten), dairy and egg.
Kneading the mixture firmly by hand until it turns sticky is the real secret to patties that hold together. Using a half beef, half lamb mix instead gives the filling a softer texture.
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