Place the torn stale bread roll pieces in a small bowl, pour the milk over them, and let soak for 5 minutes until completely softened.

Squeeze the excess milk out of the soaked bread with your hands and transfer the softened bread to a large mixing bowl.

Add the ground pork, ground beef, minced onion, minced garlic, egg, dried marjoram, salt, and black pepper to the bowl with the bread.

Mix the ingredients thoroughly using your hands until the mixture is fully combined, uniform, and holds together easily.

Divide the mixture into 8 equal portions and shape each portion into a round, slightly flattened patty about 3/4-inch thick.

Spread the dry breadcrumbs onto a shallow plate and gently dredge each patty through them, coating all sides lightly and tapping off any excess.

Heat the vegetable oil in a large skillet over medium heat until it shimmers but does not smoke.

Fry the patties in a single layer for 6 to 8 minutes per side, turning carefully, until they are deep golden-brown and the internal temperature reaches 160°F (71°C).

Transfer the cooked patties to a plate lined with paper towels to drain excess oil, then serve immediately with warm mashed potatoes and dill pickles.