You will need
- 500 g pork
- 500 grams of beef
- 100 g pork fat
- 2 medium onions
- 2 cloves of garlic
- 300 g bread
- 200 ml of milk
- ground black pepper
- salt
- 150 g of breadcrumbs
- vegetable oil for frying
Instruction
1
Break bread into small pieces and cover with milk.
2
Meat rinse and drain again. If there are veins - remove.
3
Cut meat and fat into small pieces and scroll through a meat grinder.
Can Procuratie beef again, it will only give the meatballs a softer feel.
Can Procuratie beef again, it will only give the meatballs a softer feel.
4
Onion peel and very finely chop.
5
Garlic is clean and skip through the press.
6
Mince or chop in a blender the soaked bread.
7
In forcemeat add bread, onion, garlic, pepper and salt. Well knead the minced meat until smooth.
8
Form of minced meat cutlets and roll them in breadcrumbs.
9
Fry cutlets from both sides on high heat.
10
Then close the pan with a lid and reduce heat to low. Bring a dish until cooked 15-20 minutes.
11
Serve burgers with fresh vegetables and sauce.
Note
Do not RUB the onion on the grater, it will give all the bitterness and the dish will be ruined.
Useful advice
For stuffing you can take beef, pork, lamb, veal or a combination of both in different proportions.
The bread makes the meatballs fluffiness and juiciness due to the fact that the juice secreted by the meat during frying, almost never goes out and collects in the pores of breadcrumbs. Bread is better to take a little bit stale, cut him out of cover. Fresh bread gives the finished product an unpleasant stickiness.
Willingness cutlets can be checked in the following way - if you push on them them with a spoon clear juice thus cutlet is ready. The cut the cutlets should have a gray color instead of reddish.
To make the patties from breaking apart during cooking, meat needs to knead well and to beat.
Do not RUB the onion on the grater, it will give all the bitterness and the dish will be ruined.
In addition to black pepper in the stuffing, you can put different spices to taste hops-suneli, coriander, hot pepper, paprika, etc. In raw minced meat, you can add one teaspoon of prepared mustard. It gives also give the meatballs juiciness and piquancy.
In the stuffing, you can add egg, but keep in mind that the meatballs will add rigidity.
The bread makes the meatballs fluffiness and juiciness due to the fact that the juice secreted by the meat during frying, almost never goes out and collects in the pores of breadcrumbs. Bread is better to take a little bit stale, cut him out of cover. Fresh bread gives the finished product an unpleasant stickiness.
Willingness cutlets can be checked in the following way - if you push on them them with a spoon clear juice thus cutlet is ready. The cut the cutlets should have a gray color instead of reddish.
To make the patties from breaking apart during cooking, meat needs to knead well and to beat.
Do not RUB the onion on the grater, it will give all the bitterness and the dish will be ruined.
In addition to black pepper in the stuffing, you can put different spices to taste hops-suneli, coriander, hot pepper, paprika, etc. In raw minced meat, you can add one teaspoon of prepared mustard. It gives also give the meatballs juiciness and piquancy.
In the stuffing, you can add egg, but keep in mind that the meatballs will add rigidity.