Revolutionize your lunch: The secret to perfect meat patties
Burnt on the outside, like sawdust inside. That's how meat patties often turn out in too many homes. Although it's a lunch classic meant to feed generations, it usually falls short of expectations. But not this time. There is a way to impress from the first bite—soft, fluffy, and juicy like never before.
Meat patties are like the little black dress in the culinary wardrobe—a seemingly simple thing, but when well-made, it gets the job done. And though everyone knows the recipe, not everyone can ace it. Just one ingredient too many, or one mistake during preparation, and you get a ball of sadness instead of a lunch hit. The key to success? Don't toss just anything into the meat mix. Think about what truly makes the difference. And above all: don’t cling to the egg like a relic of the old days. There's something better, and no, it’s not magic. It's culinary physics—there's something that will turn ground meat into a fully-fledged delicious dish.
Meat patties unlike any other. This recipe breaks the boredom
Meat patties are one of those meals associated with Grandma's plate—a bit old-fashioned, but always filling. However, today this dish can be made much better. Fluffy, delicate, with a strong taste, and without a dry sponge inside. The trick? Add sparkling water. This will aerate the mixture with gas.
Ingredients:
- 2 pounds of ground pork (beef or poultry can also be used)
- Small onion, finely chopped
- Small bread roll (soaked in milk or broth)
- 5 ounces of strongly carbonated water
- Egg
- Salt
- Pepper, granulated garlic
- Flour for coating
- Oil or clarified butter for frying
Instructions:
- Transfer the ground meat to a large bowl. Add spices, onion, a squeezed bread roll, and an egg. Knead the mixture by hand for a few minutes until it becomes sticky.
- Next, add the sparkling water to the mixture and mix thoroughly. Aerating the meat will make the patties delicate and light.
- Knead for a moment, then "throw" the mixture against the bowl several times to aerate it further. Shape large patties with wet hands and coat them in flour. You can flatten them a little.
- Fry the patties in well-heated fat on both sides, until they are brown on the outside and well-cooked inside. It's better to fry a bit longer on low heat rather than on high heat.
Serve these patties with potatoes and a salad for a complete meal. You can also pour gravy or mushroom sauce over them. If you like, add some cheese, dried mushrooms, or sneak vegetables into the meat. There are numerous variations on ground meat, and it's up to you to decide how to prepare them.
