Today, the topic of healthy eating is particularly relevant.
More and more people want to cook diet meals, refusing fatty and fried foods.
Steamed burgers are tasty, juicy and healthy.
Chicken steam cutlets - basic cooking principles
Increasingly, housewives are cooking steamed patties, realizing that this cooking method makes the dish healthier. This is especially important when it comes to baby and diet.
Minced meat for steam cutlets, you can take the purchase, or make it yourself from chicken fillet. It adds pressed loaf, egg, finely chopped onion, spices and salt. The stuffing is well stirred, slightly beating, and small round patties are formed from it.
Chicken steam cutlets are cooked in a double boiler, a slow cooker or a regular saucepan using a special device.
Chicken meat goes well with almost any product, so you can safely experiment by adding certain ingredients to the meat. It can be cheese, vegetables and even dried fruits and fruits.
Blanks spread in a container on the grid for boiling for a couple and cook for half an hour.
Chicken steam cutlets in a slow cooker can be cooked at the same time as a side dish, which will significantly reduce the time for cooking dinner or lunch.
Recipe 1. Chicken steam cutlets in a slow cooker
Ingredients
400 g chicken fillet;
two multi-cups of purified water;
large onion;
60 ml vegetable oil;
two green onion stalks;
ground black pepper;
egg;
fine salt;
70 g of semolina.
Method of preparation
1. Rinse fresh chicken fillet under cold running water, dry it with napkins, place on a board and cut thin films, excess fat and cartilage with a sharp knife. Then cut the meat into slices and chop into mincemeat using a blender or meat grinder.
2. Peel the onion, cut off the roots from a green onion, rinse the onion thoroughly and pat dry. Onion and chives finely chop.
3. Put the minced chicken in a deep bowl, add the semolina into it, beat the egg and put two kinds of chopped onion. Season with black pepper and salt. Mix thoroughly. 4. Pour purified water into the multicooker bowl. Place a steaming basket on it and grease it with vegetable oil. Divide the meat in equal parts and form oval cutlets. Put them in the trash. Close the multicooker with a tight lid and switch the unit to “steam cooking” mode. Cook cutlets for half an hour. After the allotted time, carefully open the lid, release the steam and arrange the cutlets on plates.
Recipe 2. Chicken steam cutlets in a slow cooker with carrots
Ingredients
50 ml of milk;
half a large carrot;
400 g chicken breast;
Fine salt;
egg;
spice;
60 g onions;
20 g white loaf.
Method of preparation
1. Cut the crusts from the loaf, cut the crumb into small pieces and soak it in milk. Wait for the bread to soften.
2. Peel the chicken fillet from the skin, bones and films. Meat cut into two centimeter pieces. Grind the fillet in a meat grinder or in a blender.
3. Wash carrots thoroughly, peel, and cut into small pieces. Chop the peeled onions in the same way.
4. Mix the minced chicken with the chopped vegetables, add the lightly squeezed loaf in it and season with spices and salt. Knead everything well. From the resulting mass blind small balls.
5. Pour half a liter of drinking water into the multicooker, place a basket for steaming on top. Place the prepared blanks in it.
6. Cook cutlets for 20 minutes. Then release the steam, hold the cutlets in the slow cooker, without opening the lid. Ten minutes later, serve the patties on the table.
Recipe 3. Chicken steam cutlets with quail eggs
Ingredients
two large chicken breasts;
spice;
some chicken liver;
liter of filtered water;
medium onion;
sea salt;
egg;
black pepper;
quail eggs - 5 pcs .;
hard cheese - 25 g
Method of preparation
1. Strip the chicken breast from the skin and films. Wash under a tap, dry and cut into small pieces. Liver also cleaned of films and veins. Mince peeled onion, chicken breast and liver.
2. Got the minced pepper, salt and beat the egg in it. Knead the mince thoroughly, beating it slightly to make it airy. 3. Boil the quail eggs for seven minutes, then drench them with cold water so that they are easy to clean. Remove the eggshells from the eggs and cut them in half lengthwise. Cheese cut into small cubes.
4. Divide the minced meat into small balls. Each mash into a cake, in the center, put a piece of cheese or half an egg.
5. Pour water into the slow cooker, season it with spices so that the cutlets soak in flavors during cooking. Place a basket on top, lightly grease it with oil and put the blanks in it. Turn on the multicooker in the “Steam” mode. Cook cutlets for half an hour. Serve steam patties with a side dish of rice or vegetables.
Recipe 4. Chicken steam cutlets in a slow cooker with sourness
Ingredients
400 g chicken breast;
fine salt;
50 g onions;
spice;
a quarter of a lemon;
80 g breadcrumbs;
two sprigs of parsley.
Method of preparation
1. We clean the chicken breasts of all the excess, wash it under running water, dry them with napkins and cut them into pieces two centimeters thick. We twist meat on the meat grinder in forcemeat.
2. Peel the onion and rinse the parsley under the tap. Lemon, herbs and onions are sent to the blender bowl and interrupt everything in the mush.
3. In deep dishes combine chicken mince with lemon-onion mixture. Season everything with spices and salt. Add breadcrumbs. Mix the stuffing with your hands until smooth. Sculpt oblong patties from the resulting mass.
4. Pour half a liter of boiled water into the multicooker container, set the container for steaming on top. We lay out the workpiece in it. We close the unit with a lid and cook the cutlets for 20 minutes in the “Steaming” mode. Then we let off the steam, leave the cutlets with the lid closed for another five minutes, and serve to the table.
Recipe 5. Chicken steam cutlets with apple
Ingredients
Half a kilo of minced chicken;
sweet paprika;
150 grams of green sweet and sour apples;
aromatic herbs and spices;
120 g onions;
salt;
60 g of semolina.
Method of preparation
1. Peel apples and onions from the peel. Cut them into pieces. Chicken mince once again through a meat grinder with onions and apples. The resulting stuffing pepper, salt and add semolina. Well we mix everything up. Leave minced for two hours to semolina swelled. 2. We form oblong patties from cutlet mass and put them in a steaming container. Sprinkle billet spices, aromatic herbs and paprika.
3. Place the container on the capacity of the multicooker with water and cook the cutlets for 25 minutes.
4. Let off steam, leave cutlets in “heated” mode for ten minutes, and serve with vegetable garnish or salad.
Recipe 6. Chicken steam cutlets with garlic and cheese
Ingredients
Half a kilo of minced chicken;
100 grams of cheese;
egg;
50 g of flour;
two cloves of garlic;
50 ml of mayonnaise.
Method of preparation
1. Add mayonnaise to the minced chicken and drive an egg. Well knead the mass until smooth.
2. Large cheese, garlic clean and chopped on a fine grater. Add everything to the stuffing, pepper, salt, add flour and knead again.
3. Using wet hands, make cutlets and place them in a double-steamer container. In the capacity of the multicooker, pour a glass of boiling water, set the container with the meatballs on top and close the lid. Cooking in the "cooking for a couple" for 20 minutes.
4. After the sound signal we let off steam and leave the cutlets in the “heated” mode for another five minutes. Serve steam patties with rice or vegetable garnish.
Recipe 7. Steamed chicken cutlet-muffins with raisins
Ingredients
350 g chicken breast;
sea salt;
100 g onions;
black pepper;
50 g apple;
nutmeg;
80 g of semolina;
50 g of raisins;
egg;
60 ml sour cream.
Method of preparation
1. Chicken breast finely finely crumbled. To make it easier, lightly freeze the meat.
2. Clean and shred the bulb. Combine chicken with onions, add sour cream, grated apple and slightly beaten egg. Season everything with salt, nutmeg and black pepper. Pour the semolina.
3. My raisins, pour warm water and leave for an hour so that it is well steamed. Then drain the water, dry the raisins on a disposable towel and add to the stuffing. The resulting mass is well knead and send for an hour in the fridge.
4. Put cooled minced meat in silicone molds. Put them on the steamer grill and cook for half an hour. We take out ready-made patties-muffins from molds and serve with vegetable salad and yoghurt, garlic and dill sauce.
Recipe 8. Chicken steam cutlets with zucchini
Ingredients
0.5 kg of chicken fillet;
20 g of bran or fiber;
180 grams of onions;
egg;
100 grams of Bulgarian red pepper;
4 stalks of green onions;
300 g zucchini.
Method of preparation
1. We clean the chicken fillet from excess fat and films, cut the meat into pieces and place it in the blender container. We send to him peeled and sliced onions. We interrupt everything in a uniform stuffing.
2. Shift it into a bowl, drive an egg, add bran, finely chopped red pepper, zucchini and green onions. Salt and thoroughly knead everything.
3. With wet hands, divide the stuffing into small balls, make chops of them and put them on the steamer. Cooking cutlets for a couple of half an hour. Then take out the chops and serve with fresh or pickled vegetables.
Chicken Steam Cutlets - Tricks and Tips
- To add juiciness to chicken cutlets, add chopped onion into meat and crumbs soaked in milk.
- Cutlets will be tender and strong if the chicken mince is good to beat.
- Leave the prepared mince in the refrigerator for half an hour so that the bread soaks up the meat juice.
- Steam cutlets in a slow cooker can be cooked simultaneously with a side dish of vegetables or cereals.
- Add grated vegetables to the stuffing, it will make the burgers juicier and tastier.
