Juicy Pork-Beef Patties

There are many recipes for making homemade patties. Some people add garlic and carrots to the patties, some use cabbage, celery, or zucchini instead of bread, and replace eggs with mayonnaise. I offer a simple traditional recipe for pork-beef patties. They turn out juicy and very tasty.

Minced meat

2.2 lb (1 lb pork and 1 lb beef)

Onion

2 pcs.

Bread

3.5-4.2 oz (white)

Milk

7.5 fl oz (water)

Eggs

2 pcs. (yolks)

Potatoes

2 pcs. (medium-sized, raw)

Salt

to taste

Black pepper

ground, to taste

Dill

fresh, as desired

Flour

or bread crumbs

For making pork-beef patties, it is better to use homemade minced meat. Cut pork and beef into small pieces and grind in a meat grinder. Then soak the bread in milk and pass the minced meat through the meat grinder again with the bread.

You can, of course, use store-bought minced meat, but homemade minced meat is much softer and of higher quality.

Add finely chopped onion, grated potato, egg yolks, and I added some chopped dill to the minced meat. Season with salt and pepper to taste, mix well until smooth. Now the minced meat needs to be beaten. To do this, gather the mince with your hands, lift it and forcefully throw it back into the bowl (or on the table). This should be done 10-15 times. The minced meat will become more viscous, smooth, and soft to the touch. Cover the minced meat with a lid or plastic wrap and refrigerate for 30-40 min to make the minced meat firmer and easier to shape into patties.

Beating the meat tenderizes the fibers and creates unique protein "threads" that make the minced meat uniform and smooth. After pounding, the meat gives off juices, and the patties have a crust on the outside and are juicy inside. By the way, famous chefs beat the minced meat up to 40 times.

Now divide the minced meat into oval-shaped patties, coat them in flour or bread crumbs. Do not make the patties too small, they will not be juicy. Take about 80 g of minced meat for one patty.

At this stage, some of the patties can be frozen and then cooked as needed.

Fry the patties in oil, on a preheated skillet, turning them periodically.

The cooked patties are not red inside but have a grayish color, with clear juices flowing from them. Serve the patties immediately. Enjoy your meal!

Yes, and you can quickly prepare a sour cream sauce for the juicy pork-beef patties. In the skillet where the patties were cooked, pour a little oil, add 2-3 tbsp. of sour cream and a little broth or water. Bring to a boil, strain, and the delicious sauce is ready!

(5/5)