Then make a small well in the center of the mixture and pour in the ice-cold water. Use your hands, again, to bring everything together as much as you can. Empty out the bowl and all residual bits onto a clean surface. Use your hands to knead the dough together, squeezing the dough onto itself until the dough forms into one cohesive mass with no dry bits.
Shape the dough into a ball and then cover with plastic wrap. Transfer the dough into the refrigerator to chill for at least 30 minutes.

For the beef filling mixture:

Heat a large skillet over medium heat and coat the bottom of the skillet with the olive oil. Once the oil is shimmering, add in the ground beef. Use a wooden utensil to cook the beef, stirring often, until completely browned. Then add in the chopped onion, and continue cooking, about 3-4 minutes or until the onions are tender.

Pour the stock/broth into the skillet and stir to combine for 1 minute.
Then stir in the breadcrumbs and mix well until they’re mostly absorbed by the beef mixture.
Add in the cubed pieces of butter and stir well until all butter has melted through.
Note: At this point, look for the beef mixture to be juicy and moist. If your mixture is dry, add in a splash more of stock/broth until the mixture is visibly moist
but not watery). Then remove from heat and allow the beef mixture to
cool down before

Assembling beef patties