Classic Homemade Meat Patties

Name: Classic Homemade Meat Patties
Total time: 40 min
Yield: about 15 patties
Ingredients: 1 kg Mixed ground meat; 4–5 slices White bread; 200–250 ml Milk; 2 pcs Eggs; 3 pcs Onion; 1.5 tsp Salt; 1 tsp Ground black pepper

40 min

Pork brings softness, beef brings flavour and structure, turkey thigh brings lightness. The turkey is optional, though I prefer them with it. The real secret is not the mix but slapping the mince back into the bowl 20–30 times: then the patties are dense yet soft, and they hold together even straight from the freezer.

Ingredients

Mixed ground meat(50% pork, 30% fatty beef, 20% turkey thigh)1 kg

White bread4–5

Milk200–250

Eggs2 pcs

Onion(medium, finely chopped and fried)3 pcs

Salt1.5 tsp

Ground black pepper1 tsp

Instructions

Soak the bread

Tear the white bread and pour warm milk over it. Let it soak for 10 minutes.

Fry the onion

Chop finely and fry until soft and lightly golden. Cool completely — this matters.

Mix the mince

In a large bowl combine the mince, the squeezed-out bread, eggs, onion, salt and pepper.

Slap the mince

Lift the mince with your hands and slap it back into the bowl. Repeat 20–30 times until the mass turns sticky and even. This is the main secret behind juicy patties.

Shape

With damp hands shape the patties to the size you want.

Cook

Fry for 3–4 minutes per side until browned, then cover and cook for another 5 minutes.

Ratios and fat

Pork 50%

Brings softness and juiciness.

Fatty beef 30%

Brings flavour and structure.

Turkey thigh 20%

Brings lightness and makes the patties airy.

Fat

1 kg of mince needs 20–25% fat — the fat on the beef or a fatty cut of pork.

Cooking from frozen

Straight from the freezer: 3–4 minutes over high heat, then lower the heat, cover and cook for 10–12 minutes.

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