@noddan - I 'do' the Vienna Steak, but call it Hamburgers - and use a mix of beef and pork mince - sometimes beef and chicken mince if entertaining people who don't eat pork. Not so much onion - just 1 medium onion for 2lb of mince - finely cut and gently pre-fried to golden colour - cool a bit before mixing in with the meat, fresh parsley, herbs, finely cut - breadcrumbs or old cut up white bread rolls, and a bit of water or milk poured over - salt and pepper and 1 egg, a touch of paprika - all worked through and mixed, then form flat Hamburger 'cakes' - I usually fry in sunflower oil, but add a spoonful of unsalted butter. (I usually taste the raw mix before making into patties - and adjust seasoning.)
1kg makes about 16 patties - the result is similar to above recipe - above recipe: probably too much crumbs (and they need to soak) and too many eggs, but maybe the eggs give moisture to biscuit crumbs. and for that quantity more parsley and herbs are needed.
