One of the most popular dishes among our compatriots is burgers. In stores you can find a lot of semi-finished products, which only need to fry or reheat. However, the composition of purchased meatballs is often in doubt, their production can be used low-grade meat products, a significant part of such products is vegetable protein. It is not surprising that to taste such burgers are very different from homemade, and not for the better. If you know how to make minced meat patties, you can feed your family a much more delicious and healthy meal. Too much time it does not take away, but the result will please.
Cooking Features
In order to make delicious, juicy and lush cutlets on your own, you need to know a few secrets.
- Minced meat cutlets can be cooked on your own or bought in a store. When making homemade minced meat, it is better to scroll meat through a meat grinder several times, then the veins and cartilage will definitely not be in it, it will have a delicate texture. It is believed that the meat, chopped with a knife by hand, the dishes are more juicy, but this process takes time and patience. For this reason, it is still better to use a meat grinder. When purchasing ready minced meat, you should carefully look at the expiration date and study its composition. Keep in mind that today in many stores and butcher’s shops, minced meat can be produced before your eyes from the pieces of meat you have chosen - in this case, you will be confident in its quality.
- Shop stuffing usually does not contain anything other than meat. Before cooking cutlets it is necessary to “elevate”. Salt and pepper is often not enough. Juiciness stuffing give implanted in its composition of vegetables. Most often, onions are added to it, somewhat less often - cabbage or other vegetables. They should also be crushed. It is best to cut them with a knife, but always very finely. For fluffiness, bread or semolina is added to cutlets.
- Do not add fresh, soft bread to the mince, as this makes the minced meat sticky, the finished burgers look unappetizing. If you want to introduce into the loaf, then you can only use stale. It makes sense to dry it in advance.
- If the stuffing is made from lean meat or fish, it will not hurt to add lard or butter to it, but they should not be too much.
- In order for the burgers to look appetizing and well-cooked, they are first fried on one side until a crust appears, then turned over and covered with a lid, under which they are fried on low heat until tender.
Minced meat cutlets can be cooked not only in a frying pan, but also in the oven and steamed. In this case, they will be more useful.
Minced pork cutlets
Composition:
- minced pork - 0.5 kg;
- dried long loaf pulp - 150 g;
- milk - 0, 2 l;
- egg - 1 pc .;
- garlic - 2 cloves;
- bulb onion - 100 g;
- breadcrumbs - how much will go;
- vegetable oil - how much will leave;
- salt, black pepper powder - to taste.
Method of preparation:
- Heat the milk. Soak the bread in it.
- Peel the onion and chop it finely.
- Put mince into a bowl, add loaf to it, mix well with clean hands (you can use gloves).
- Add chopped onion, squeeze garlic. Pepper, salt and stir again.
- Add an egg. Knead the mince once more and beat it off. To do this, throw it vigorously in a bowl, remove it, turn it over and throw it again. Beat the mince for 5 minutes.
- Make cutlets from minced meat, roll them in breadcrumbs.
- Put patties in boiling oil. When they are well browned below, turn over. Reduce heat, cover the pan with a lid and cook the cutlets until ready. From the finished products should not flow the juice in the cut, they should not be red or pink.
This is a classic recipe for making minced pork chops. For the same exact recipe, you can make mixed mince patties. They will be even tastier.
Minced meat cutlets with cabbage
Composition:
- minced pork - 0, 2 kg;
- minced beef - 0, 2 kg;
- white cabbage - 0, 4 kg;
- onions - 100 g;
- egg - 1 pc .;
- salt, spices - to taste;
- flour mixed in half with semolina - how much will go;
- vegetable oil - how much will leave.
Method of preparation:
- Chop cabbage and onion finely-finely with a knife, chop in a blender or mince. In the latter case, a lot of juice will stand out - you have to drain it.
- Mix two kinds of minced meat, add salt and season them according to your taste.
- Mix the minced meat with the vegetable mixture, mix thoroughly.
- Add the egg, mix the mince with your hands again, discard it.
- Breaded the cutlets formed from this stuffing in a mixture of flour and semolina, fry on both sides in vegetable oil.
Cutlets for this recipe are juicy and not too high in calories.
Minced meat patties with cheese and tomatoes
Composition:
- minced pork - 0, 3 kg;
- minced beef - 0, 2 kg;
- wheat-rye bread (stale) - 100 g;
- water - 100 ml;
- bulb onion - 100 g;
- tomatoes - 0, 3 kg;
- chicken egg - 1 pc .;
- garlic - 3 cloves;
- cheese - 100 g;
- fresh dill - 20 g;
- fresh parsley - 20 g;
- salt, pepper - to taste;
- breadcrumbs - how much will go;
- vegetable oil - how much will leave.
Method of preparation:
- Soak bread in warm water.
- Dip the tomatoes with boiling water, peel them off. Cut into small cubes.
- Peel the garlic and onion. Finely chop the onion. Garlic skip through the press.
- Wash, dry the greens, finely chop it with a knife.
- Cut the cheese into small cubes.
- Combine two kinds of minced meat, pepper them and salt. Add bread and egg, mix by hand.
- Add the minced tomatoes, onions, garlic, cheese and herbs. Stir well so that these ingredients spread evenly over the minced meat.
- Blind cutlets, roll them in breading, fry in boiling oil.
The recipe for these cutlets is not very common, but if you try them, you will want to cook them often.
Ground Beef Cutlets
Composition:
- minced beef - 1 kg;
- bulb onion - 100 g;
- garlic - 2 cloves;
- egg - 1 pc .;
- stale wheat bread - 100 g;
- drinking cream - 80 ml;
- hard cheese - 150 g;
- salt, pepper - to taste;
- bread crumbs (for breading) - how much will leave;
- vegetable oil - how much will leave.
Method of preparation:
- Finely chop the peeled onion with a knife.
- Pass garlic cloves through a press.
- Coarsely grate the cheese.
- Heat the cream and soak the loaf in them.
- Add egg, bread, cheese, onion, garlic to beef mince, add salt and pepper. Mix everything thoroughly.
- Heat the oil in a frying pan.
- Roll the patties, blinding them from minced meat, into bread crumbs. Fry over medium heat on both sides until golden brown.
- Put the patties in a baking dish. Heat the oven to 180 degrees, put the form in it and cook the cutlets for another 10 minutes.
If ground beef patties are cooked as described, they will not be dry.
Minced meat patties with potatoes and beets
Composition:
- minced meat - 0, 6 kg;
- pickled beets - 150 g;
- milk - 150 ml;
- eggs - 2 pcs .;
- bulb onion - 0, 2 kg;
- potatoes - 0, 3 kg;
- fat or vegetable oil for frying - how much will leave;
- salt, pepper - to taste;
- breading mixture - how much will leave.
Method of preparation:
- Separate the yolks from the proteins. Proteins will not be needed, and add the yolks to the minced meat. Pour in the same milk and whisk until a homogeneous mass of delicate texture.
- Peel the onion and chop finely. Fry until golden brown in butter and place in mincemeat.
- Peel raw potatoes. Coarsely rub it and mix with minced meat.
- Add the marinated beets to the mince finely chopped with a knife, pepper and salt it, stir everything thoroughly.
- Blind the cutlets, breaded and fry in melted fat on both sides, then reduce the heat, cover the pan with a lid and stew the cutlets until tender.
This recipe produces very unusual cutlets. Their taste is also unique. This dish is prepared in Sweden.
Serbian Cutlets
Composition:
- minced meat - 1 kg;
- smoked bacon - 150 g;
- white cheese - 150 g;
- onions - 0, 2 kg;
- garlic - 5 cloves;
- sparkling water - 100 ml;
- ground paprika - 10 g;
- soda - 5 g;
- vegetable oil - how much will leave;
- greens, salt, hot pepper - to taste.
Method of preparation:
- Smooth brisket and cheese cut into small cubes.
- Finely chop the onion or mince, mix with minced meat.
- Add soda and soda to minced meat, preferably mineral water with a slight acidity, as well as paprika, salt and pepper. Stir and clean for 2 hours in the refrigerator.
- Add the minced garlic, cheese and bacon passed through the press. If desired, enter into it and chopped greens with a knife. Mix well.
- Form medium-sized cutlets and fry them to a crust over medium heat in boiling oil.
- Put it in a saucepan, sprinkle some water on the bottom and simmer for 10 minutes.
It is possible to bring cutlets up to readiness and a couple - their taste will not become worse.
Chicken minced meatballs with mushrooms
Composition:
- minced chicken - 0, 6 kg;
- fresh mushrooms (white or champignons) - 0, 2 kg;
- fresh parsley - 20 g;
- onions - 100 g;
- salt, pepper - to taste;
- flour (for breading) - how much will leave;
- vegetable oil - how much will leave.
Method of preparation:
- Wash mushrooms, let them dry, cut into large pieces and fry until excess moisture leaves them. Crush the mushrooms with a blender.
- Peel the onion, cut it into several pieces and chop it in a blender (you can turn it through a meat grinder).
- Combine minced meat with onions and mushrooms, add the parsley, chopped with a knife, salt and season, mix everything.
- Blind the mince meatballs, roll them in flour and fry in a pan until done.
These tender and fragrant cutlets hardly leave anyone indifferent.
Chicken cutlets with melted cheese
Composition:
- minced chicken - 1 kg;
- processed cheese - 0, 25 kg;
- green onions - 50 g;
- fresh greens - 50 g;
- egg - 1 pc .;
- mayonnaise - 50 ml;
- garlic - 2 cloves;
- salt, seasonings - to taste;
- breadcrumbs - how much will go;
- vegetable oil - how much will leave.
Method of preparation:
- Wash, dry and chop the onion and greens.
- Pass the garlic through the press.
- Largely grated melted cheese.
- Mix onions, herbs, garlic and cheese with minced meat, add egg, mayonnaise, salt and seasonings. Mix everything thoroughly so that the mass is homogeneous.
- Make small patties from minced meat and fry them in oil on both sides.
Cutlets for this recipe are very beautiful and mouth-watering, tasty.
Turkey Cutlets
Composition:
- minced turkey meat - 0, 8 kg;
- semolina - 100 g;
- sour cream - 50 ml;
- egg - 1 pc .;
- sugar - 10 g;
- mustard (sauce) - 10 ml;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Mix all ingredients listed in the recipe except the oil. The stuffing will turn out to be quite liquid, but don't be afraid of it - the decoy will swell while frying and the cutlets will become denser.
- Heat the oil in the pan, put the mince in it with a spoon. Fry on both sides.
- Add some water to the pan and simmer the cutlets under the lid for another 10 minutes, that is, 5 minutes on each side.
Turkey cutlets are tender and airy, literally melting in the mouth.
Minced Fish Cutlets
Composition:
- minced fish - 0.5 kg;
- onions - 100 g;
- milk - 150 ml;
- white bread crumb - 150 g;
- egg - 1 pc .;
- salt, black pepper - to taste;
- dill (optional) - to taste;
- vegetable oil - how much will leave;
- breadcrumbs - how much will go.
Method of preparation:
- Soak dried breadcrumbs in warm milk, mix with minced meat.
- Beat the egg into mince, add the finely chopped onion, chopped dill, pepper and salt.
- Make small patties, roll them in breadcrumbs and fry in a pan on both sides.
If minced meat is made from low-fat fish, add 50-100 g of minced salted pork fat to it.
Everyone can make minced meat patties - there is nothing complicated about it. You can choose a traditional recipe or an original one. There are so many recipes for meatballs that you can cook them differently each time.
