Each housewife has his favorite recipe for making meatballs.
They are made from beef, pork, chicken, turkey.
It only seems that the burgers are always the same. Their taste, texture, juiciness depend not only on the type of meat, but also on the age of the carcass, additional ingredients, spices, the amount of fat and liquid in minced meat.
Beef patties have a rich meaty taste, but they are sometimes dense and harsh.
Chicken cutlets are softer, but dry. Especially if the stuffing is cooked from the breast. Chicken meat is considered dietary, but it does not have the flavor that is inherent in beef dishes.
Pork cutlets are not made so often, because they are obtained, though soft, but have a specific smell that not everyone likes.
Therefore, housewives try to mix several types of minced meat in order to get cutlets that would suit them in all respects.
Cutlets are very tasty, if you mix the minced chicken with beef.
Beef and chicken cutlets: cooking details
- The taste and softness of the cutlets depend on how much beef and chicken they took to prepare the cutlet mass. If there is little chicken mince, the cutlets retain the flavor and color of the beef, while becoming softer. He makes the stuffing is not so dense.
- If the minced chicken in the cutlet mass is more than beef, then the burgers are light, lean, almost dietary, but more fragrant than regular chicken.
- Bread is put into the cutlet mass: 250 g per 1 kg of minced meat. The bread should be white wheat flour, no crusts. Before use, it is dried, as fresh pulp makes the meat viscous, and then soak.
- Cutlets will be juicy if you add water, milk, mayonnaise or sour cream to the mince.
- In order for the cutlets not to fall apart, many housewives put an egg into the cutlet mass. It holds the mince, but it makes the patty more dense. If the mistress does decide to add an egg, it is advisable to use only the yolk.
- The cutlets keep their shape not because of eggs, but due to the thorough mixing of minced meat. Therefore, it is recommended not just knead in a bowl, and knock out.
- Beef and chicken cutlets are fried in a frying pan, baked in the oven, steamed and cooked in a slow cooker.
Beef and cream chicken cutlets
Ingredients:
- beef fillet - 500 g;
- chicken fillet - 500 g;
- white bread without crusts - 250 g;
- cream - 250 g;
- bulb onion - 1 pc .;
- spices and salt to taste;
- flour for breading - 2 tbsp. l .;
- sunflower oil for frying.
Preparation Method
- Place the bread on a plate and cover with cold cream.
- Mince beef and chicken fillets through a meat grinder with a fine grill.
- Chop the onion in a blender.
- Combine the meat with onions and bread. Put the spices. Chop the cutlet mass well in a bowl to get a uniform stuffing.
- With cold-moistened hands, make oblong or round cutlets from the cutlet mass. Roll in flour.
- Pour oil into the pan and heat well. Put the patties. Without closing the lid, fry them until golden brown. Then turn to the other side, reduce the fire, close the pan with a lid. Cook the cutlets until they are well browned. If you like soft and juicy cutlets, pour 100 ml of broth into the pan and simmer the cutlets for another 15-20 minutes. Serve with any side dish.
Beef and chicken cutlets with apple
Ingredients:
- beef fillet - 300 g;
- chicken fillet - 300 g;
- bulb onion - 1 pc .;
- apple - 1 pc .;
- long loaf without a crust - 100 g;
- water - 150 ml;
- salt and pepper to taste;
- chopped parsley - 1 tbsp. l .;
- flour for breading - 2 tbsp. l .;
- sunflower oil for frying.
Preparation Method
- Twist the beef and chicken pulp through the meat grinder.
- Soak the baton in water, squeeze a little and combine with the minced meat. Do not pour out the water yet.
- Chop the onion in a blender.
- Peel the apple, remove the core. Grate. Immediately put in a bowl with minced meat. Add soaked bread, onions and spices.
- Mince well. If it turns thick, add the water remaining after soaking the bread. Again, mix everything well and beat.
- Shape the patties, roll them in flour.
- Fry in a pan: fry the first side over high heat without a lid, cook the second side under the lid, reducing the heat to small.
Note: These patties can be baked in the oven. To do this, put them on a greased baking sheet, put in an oven heated to 190-200 ° C, and bake for 35-40 minutes.
Cutlets from beef and chicken with bran
Ingredients:
- beef fillet - 500 g;
- chicken fillet - 500 g;
- oat bran - 50 g;
- milk - 150 g;
- bulb onion - 1 pc .;
- spices - to taste;
- vegetable oil for frying meatballs.
Preparation Method
- Chicken and beef fillet twist through a meat grinder.
- Chop the onion with a blender and place in a bowl with meat.
- Pour bran with milk and leave for some time to swell.
- Combine all the ingredients, add salt and spices (herbs and spices to taste).
- Stir the cutlet mass thoroughly.
- Dampen your hands in cold water and make chops from mincemeat.
- Fry them in a frying pan, first on one side, then turn over to the other side, reduce the heat and bring to the readiness under the lid. To make the cutlets soft and juicy, pour a little broth into the pan. Simmer on low heat for 20-30 minutes.
Mistress to note
- If you want the cutlets to be crispy, replace the flour with breadcrumbs.
- Cutlets will be more fragrant if you add a little seasoning for meat or minced meat to the breading.
- Cutlets can be cooked in a double boiler. To do this, put them in a greased bowl of a double boiler, set the time for 30-40 minutes. As a result, you get a lush and juicy burgers.
