Secrets to perfect patties: Juicy, crispy, and crowd-pleasing
In my recipe for ground meat patties, I combine tips from my mom with this trick. This way, they turn out perfect – delicate, soft, and juicy inside, yet crispy on the outside. Besides choosing the right meat, three additional ingredients are key: soaked bread, fried onions, and sparkling water.
27 November 2024 07:56
Ground meat patties remind me of a homemade dinner at Grandma's. I always serve boiled potatoes with them. If they're whole, I sprinkle them with fresh dill. Sometimes, I make mashed potatoes with onions. The meal is completed with a cucumber salad with thick slices. However, the most important thing is the patties. They're so good that everyone goes for seconds.
What to add to ground meat patties to make them juicy?
I start my work in the kitchen by taking the meat out of the fridge. For the patties, I choose pork shoulder or neck. Ham is not used because it turns out to be too dry. Fat not only makes the patties juicy but also carries flavour. I knead the meat by hand to soften the fibres and warm it to room temperature.
The next step is to soak a dry roll, like a Kaiser roll, in milk. Then, I fry the onion in canola oil with some real butter. I ensure the heat on the stove isn't too high. The onion should be golden but not burnt.
A trick for ground meat patties
The last element is the addition of sparkling water. I'm not convinced if the water significantly affects the taste of the patties, but it definitely makes them easier to shape. The mixture is slightly softer and smoother, so the patties don't crack during frying and look better.
How many eggs for ground meat patties?
Eggs provide flexibility and cohesion to the mixture. However, too many can make the patties hard. The ideal ratio is 1 egg per 500 grams of meat. This golden rule works well not only for pork patties but also for chicken or fish.
Recipe for juicy ground meat patties
Ingredients:
- 900 grams of pork shoulder,
- 1 onion,
- canola oil,
- a tablespoon of butter,
- Kaiser roll,
- 120 millilitres of milk,
- 1 clove of garlic,
- 2 eggs, half a teaspoon of salt,
- half a teaspoon of pepper,
- 3 tablespoons of sparkling water,
- 60 grams of all-purpose flour.
Instructions:
- Take the meat out of the fridge. Knead it by hand to soften the fibres.
- Soak the bread in milk.
- Sauté the finely chopped onion with a tablespoon of butter in heated oil.
- To the meat, add minced garlic, 2 eggs, salt, pepper, and 3 tablespoons of sparkling water.
- Knead the meat into a smooth mass.
- Form oval patties with your hands and lightly coat them in all-purpose flour.
- Fry on heated oil over medium heat for about 5 minutes on each side.
