Classic Homemade Meat Patties
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 mince(50% pork, 30% fatty beef, 20% turkey thigh)1 kg
White bread4–5
Whole milk200–250
Eggs2 pcs
Onion(medium, finely chopped and fried)3 pcs
Salt1.5 tsp
Ground black pepper1 tsp
Instructions
1
Soak the bread
Tear the white bread and pour warm milk over it. Let it soak for 10 minutes.
2
Fry the onion
Chop finely and fry until soft and lightly golden. Cool completely — this matters.
3
Mix the mince
In a large bowl combine the mince, the squeezed-out bread, eggs, onion, salt and pepper.
4
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.
5
Shape
With damp hands shape the patties to the size you want.
6
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.