Grandma's secret to juicier cutlets: Add kefir to ground meat

Dreaming of delicious, juicy cutlets? Try a trick used by our grandmothers. Thanks to this, the meat will be exceptional, and guests will certainly ask what the secret to that deep flavor is.

We love meat cutlets—a dish that has been on our tables for years, especially during Sunday dinners. However, even traditional recipes can be improved by adding one unconventional ingredient to make the cutlets 100 times juicier.

Adding kefir to ground meat is a way to retain the right moisture level in the cutlets during frying. Thanks to this, it becomes more flexible, and the protein it contains binds the ingredients better.

About 3.4 oz of kefir for 7 oz of meat is enough to make a noticeable difference. The cutlets will be tastier, juicier, and less prone to drying out.

There are more ways to make tasty, juicy cutlets. These additions will make the dish irresistible.

Bread soaked in milk or water. This addition gives the cutlets a velvety texture. Adding this to ground meat will make it fluffier and softer. The bread must be well-drained to prevent the cutlets from falling apart in the pan.

Onion – finely chopped and sautéed. Adding onion enriches the flavor of the meat, but it's worth sautéing it lightly to a golden color first. This process gives the cutlets a slightly sweet taste and enhances their juiciness.

Mustard. Although it may seem like an unusual ingredient, adding one tablespoon to ground meat adds depth of flavor to the cutlets. Mustard makes the meat more aromatic, and its acidity enhances the natural taste of the dish.