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1. Combine the beef, veal, pork, eggs, ½ cup of the bread crumbs, salt, pepper, onions and water in a large mixing bowl and knead with your hands for 5 or 10 minutes until the mixture is smooth, light and fluffy.
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2. Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip them each in the remaining ½ cup of breadcrumbs, coating both sides thoroughly.
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3. Heat the 4 tablespoons of oil in a heavy 10- to 12-inch skillet over high heat until a light haze forms above it. Fry the patties 4 at a time about 5 minutes on each side, regulating the heat so that they brown deeply without burning.
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4. To make sure they are fully cooked insert the tip of a small knife into one of the patties, spreading it slightly apart. The meat should show no sign of pink. If it does, lower the heat and cook the patties a few minutes longer.
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5. Serve at once, accompanied perhaps by braised red cabbage.
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