I ask you to try to cook the most delicious burgers according to my mom's recipe. Indifferent to them does not happen. The recipe is simple, but verified over many years. In addition, cutlets can be prepared for future use and in the absence of time or the arrival of unexpected guests in 5-10 minutes, you will have juicy, tender and fragrant cutlets. This is my first anniversary recipe.

Ingredients for "Homemade Chicken":

Recipe "Homemade Chicken":

So proceed to cooking. Grind meat in a meat grinder or in a combine. I used minced pork. But in principle it is possible to combine pork-chicken, pork-beef. It is noticed that burgers turn out more tasty, if all the ingredients are crushed in a combine, the meat grinder tastes a bit different.

Grind onions.

And grind the potatoes.

All components of meatballs mix in a bowl. Salt and pepper to taste and add chopped garlic. Now the most important thing. Be sure to thoroughly repel our stuffing. We collect it in a ball in our hands and throw it on the table or bowl at least 20 times. This procedure will not allow our cutlets to fall apart when frying. Now let's give the mince a little rest for 5 minutes. During this time, the bread will take in itself the juice from onions, potatoes and meat, because we have not added any extra liquid to the mince.

Then take a small piece of minced meat (grams 50) and form small oblong patties. Cutlets should be necessarily small. This makes them different from others, gives them a special "charm".

Fry cutlets on high heat until a beautiful dark crust. Do not seek to fry patties until ready. We do not seek this. But you need to brown properly. Notice, we do not use any breading. The quality of meat has recently deteriorated significantly, before meatballs never stuck to the pan. And now sometimes. But to prevent this from happening, as soon as put the cutlet in hot oil, immediately transfer it to the pan with a spatula, this will allow the crust to clutch and not stick to the bottom. The oil in the pan should be enough, about 1 cm. These are the ones we got handsome.

Homemade burgers - is undoubtedly a symbol of a happy family life. There will be no wife   to draw burgers in the house where ca   rit discord and constant quarrel! This meat dish is prepared only for loved ones and loved ones. Today we will be good housewives and create home comfort, p   making the most delicious burgers at home!

It is noticed that cutlets are eaten faster than any other meat dish. They make sandwiches with them, they are tasty both hot and cold, any side dish will suit them. If there is soup and meatballs in the fridge, then the man and the children will first of all eat delicious homemade meatballs!

The cutlet is the most popular and uncomplicated meat dish that is made from minced meat. Although initially the cutlet was just a piece of meat on the rib bone. This dish was made in Europe, and now it is believed that the word “cutlet” comes from the French côte and côtele - rib and rib, respectively.

In Russia, they learned to cook meatballs thanks to Peter I, who, as you know, loved everything European and in every possible way introduced not only foreign customs, but also culinary recipes into Russian everyday life.

By the end of the 19th century, the cutlet in Russia had changed and turned into that same cake made from minced meat. And then not only meat dishes, but also fish, vegetable, poultry, rice dishes were considered to be a cutlet.

Needless to say, there are many recipes for meatballs, but nothing better has come up with anything better than homemade meatballs! No cutlets of the best restaurateurs of the world can compare with those that have just come off the frying pan of a good housewife.

The main secret to making burgers is to fry them properly. It is possible that you have often encountered such a problem when the top of the cutlet is already well grilled, while inside it remains raw. To avoid this, you need to know simple rules:

• Do not start cooking in a warm frying pan! The pan for frying cutlets should be hot!
• If the pan is stuffed with the breadcrumbs cutlets, then do not throw them directly into the pan. Roll the patties in breading and refrigerate for 15 minutes and then fry. Then the crackers will not crumble and burn.
• It is better to fry not on sunflower oil, but on melted fat.
• When the cutlets have burned on both sides, add a little water to the pan, cover with a lid and cook until ready.

Following these simple rules, your burgers will always be roasted, juicy and delicious!

Are you ready to turn the mince and sculpt the meatballs? Wait a little more! Read some more of our tips, as well as learn the recipes of meatballs that are on our website. Perhaps you will find something new.

And the tips are, in fact, very simple:

• To make the patties more tender, add some water to the mince.
• To make the patties more juicy, you can add butter to the mince.
• It turns out that the cutlets do not necessarily add eggs. Moreover, because of the eggs, cutlets can become tough.
• Do not be afraid to add to the mince vegetables to taste - potatoes, carrots, cabbage!
• The best mince one that you just scrolled yourself in a meat grinder. Minced blender turns out worse. Of course, only hopes for the quality of purchased minced meat.
• It is best to mix different types of minced meat.
• You can add grated cheese to patties! Then the dish will only taste better.

And now let's start cooking!

Ground Beef Patties

It will take: a pound of minced beef, 1 onion, 1 egg, 2-3 slices of white bread, 150 ml of milk, salt, flour (or breadcrumbs).

Cooking: Break the bread into pieces and soak it in milk. After soaking it is good to stretch it with your hands until a homogeneous gruel of milk and bread is obtained. Onions rubbed on a grater. Put the ground beef in a bowl, add shabby onions, put gruel from milk and bread, break an egg into it, salt it. Knead well the minced together with all the ingredients. Blind out the minced meat patties. Roll the cutlets in flour or bread crumbs. Fry cutlets in a pan in vegetable oil until cooked.

Homemade meatballs with potatoes

It will take: a pound of minced beef or pork, 200 grams of potatoes, 50 grams of onion, 2 tablespoons of milk, 2 eggs, salt, pepper, bread crumbs, vegetable oil.

Cooking: Grate the onion, peel the potatoes and grate. Mix the meat with onions, potatoes, add milk (so that the potatoes do not darken), eggs, 2 tbsp. spoons of vegetable oil, pepper and salt. You can add chopped garlic. Mix everything thoroughly. If the stuffing turned out liquid, then add flour. Form cutlets, sprinkle with breadcrumbs. Fry in a pan on both sides. Then reduce heat, cover and extinguish
meatballs 10 minutes. It is possible to kill without breadcrumbs!

Jul 19, 2016 luna.kenny

Did you know that the cutlet is French? Of course, not in the banal form in which she often appears on our tables, but many, many decades ago, she came to us precisely from refined and sophisticated France. Then the “young lady” looked like a piece of juicy beef in the bone (“cotelette” translated into Russian means “rib” - this part of the carcass was taken for cooking).

Over time, the Russian people began to transform the "Frenchwoman" to their tastes and ideas about beauty - they began to beat off the meat, and after years they turned it into chopped meat. Removing, respectively, the bone. So "zabugornaya" fashionista became Russian cutlet.

What do homemade burgers cook from? Pork, beef, chicken, turkey? Surely fish, seafood, liver, mushrooms. Often there are recipes with cereals and vegetables. And, I am sure, every hostess has her own, trademark secret of delicious meatballs.

I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the category "swallow the tongue", then I strictly observe them. Today we are talking about meat cutlets.

So, ten tips on how how to cook delicious meat patties.

1. Stuffing - only homemade. No compromises purchased, even if they will be a thousand times proven quality.

2. Meat - quality. "The third variety - not a marriage" will come down, but we will leave it for ordinary meatballs, everyday ones, and for the local culinary masterpiece buy on the market a good back of pork, veal tenderloin. Pork - fatter, beef or veal - lean.

3. Minced meat - freshly cooked. Of course, you can get out of the freezer and defrost it, in this version you also get cutlets, nobody argues, but we're talking about tasty and juicy cutlets, right? Then - we get the meat grinder and we twist forcemeat.

4. You can - cut. Finely So small, how come. Meat fibers in this version do not choke in circles, knives, meat grinders, retaining more juice. But this advice, say, from the theoretical level, I have not enough patience for such delights.

4. Bread. Required. Thanks to him, the juice that is released from the meat during frying, remains in the meatballs, soaking into a loaf. By the way, about the roll. It is not necessary at all - there are lovers and rye bread. I am a conservative: I take three or four slices of the day-before-night loaf (for 500 g of minced meat), cut off the crusts, pour in milk (or low-fat cream - so that “oh!” It was). When the crumb softens, squeeze the bread.

5. Egg. I do not add. It makes the stuffing more dense and firm. I do not like. It is usually taken to ensure that the burgers do not disintegrate during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply don’t add it.

6. Other supplements.

Bow. It is necessary. It is juicy, it is fragrant. You can still a few cloves of garlic. This is an amateur, but we like it. Onions can be a lot - some lovers in the face of my spouse manage to stick on pretty cute burgers, despite the fact that the share of onions is one third of the total stuffing. I can not do that. I am limited to one large onion per pound of meat.

I twist the onions together with the meat in a meat grinder. You can grate. It is also possible to cut, but I do not like it when onion comrades are found in homogeneous minced meat.

If the meat is very lean, it is good to add a little fat or other fat - again, for juiciness cutlets.

Vegetables - all to your taste. However, if we are talking about meat patties, then I recommend leaving the pumpkin, carrot, zucchini, cabbage, potatoes and other utilities for the next batch.

Spices - I do not recognize anything except black pepper. But again, in the classic version. In general, you can add everything that, in your opinion, is combined with meat.

7. Stir. With diligence and thoroughness, it is a guarantee that the burgers will be evenly juicy, tasty and very tasty in all places.

8. Repulse. Required. Lot. You pick up the stuffing in your palms, raise your hands and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. It was then that none of your patties fall apart during frying.

9. Butter or a piece of ice in the middle of the patty.

I believe that this is extra fraud. If the stuffing is high-quality, fresh and rather fat, no butter-ice will make it even tastier, just add work. If you doubt that you were lucky to buy the "right" meat cutlet, pozamorachivaytes with butter or ice.

Sculpt hands moistened in water - so as not to stick.

The correct pan - with a thick bottom. Cast iron is perfect.

Breading - at will. My mood sometimes takes flour, sometimes - mankind, sometimes - crackers. And most often - without any breading.

Butter - hot, the pan - clean. After each roasted batch, remove any stick well.

The fire - close to the minimum.

Fry on both sides. When pressed, ready cutlets should ooze a little. On the cut - grayish. Not red, not pink.

I wish you good luck in cooking delicious meat cutlets and in addition I offer you several proven recipes for tasty chops   from raisin:

Homemade meatballs - a popular meat dish made from minced meat.

Simple and hearty cutlets with a crisp will perfectly fit into the menu of your family dinner and decorate any festive meal.

Cutlets eat hot and cold.

They can be a separate dish, and served along with any side dish, be it a salad, mashed potatoes or steamed vegetables. Remember that no burgers of the best restaurants in the world can compare with home-made burgers - the hostess made their own hands with trembling and love.

General principles of cooking

1. For the preparation of tasty and juicy cutlets it is important to choose the right stuffing. It is best to mix several types of minced meat, where the combination you can choose to your taste. But remember that the store stuffing can not replace the home, scrolled by the mistress in the meat grinder. If there is no possibility of self-cooking, be sure to check the freshness and quality of meat, because this is a crucial step in the preparation of meatballs.

2. Do not forget to add bread or bread to mincemeat. This is the main rule for getting juicy and tender meat. It is the slices of bread that hold the juice in cutlets like a sponge, completely absorbing it.

3. Cutlets can be wrapped both in flour and in breadcrumbs. This is your choice.

4. Do not forget to add spices and herbs to homemade burgers, it will add a touch of piquancy and refinement.

Classic Homemade Cutlets

Ingredients:

minced meat (home or purchased) - 500 g;

bulb;

2 cloves of garlic;

salt, black and red pepper;

provencal herbs;

1-2 slices of bread;

flour - 3-4 tbsp. spoons.

How to cook:

1. Clear the onion from the husk and rub or grind in a blender. Finely chop the garlic cloves and greens.

2. Cut the pieces of bread into chunks and dry them. Then soaked in water, they will give the cutlets incredible juiciness. Without this stage, the patties will be dry to the taste. Subsequently, knead and squeeze and only then add to the stuffing.

3. All of the above ingredients combine in a deep bowl, mix thoroughly in a combine or spoon. We beat the stuffing hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Spoon take a small amount of meat, put on top of the flour and sprinkle it. In the palm we form a roulette patty, spread on a hot frying pan. Fry for 3-4 minutes. When we turn to the second side, we remove the fire a little.

Home-made meatballs in breadcrumbs

Ingredients:

minced meat - 400 g;

bulb;

salt pepper;

2 pieces of dry loaf;

breadcrumbs.

How to cook:

1. Cut the onion, break the egg and add the loaf soaked in water (milk) to the mince.

2. Carefully knead the stuffing to obtain a homogeneous mass of consistency.

3. We form a cutlet in breadcrumbs and spread on a frying pan with vegetable oil, set on a small fire. With the breading in breadcrumbs cutlets look much more appetizing. When you feel that they are browned - boldly turn over. Usually, the cutlets in breadcrumbs are roasted for 2 minutes on each side.

4. To such cutlets an excellent addition will be a salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with lemon juice and sugar. Cutlets with potatoes - quite high in calories. A salad of beets is perfect for the dish.

Homemade beef and turkey patties with semolina

Ingredients:

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 tbsp. spoons of semolina;

salt and black pepper;

dry coriander;

water - 2/3 cup;

sour cream - 300 g

How to cook:

1. Thoroughly knead milled or minced onion in a meat grinder.

2. For minced meat, you can add potatoes or white bread in water or milk. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.

3. It is desirable to beat the minced meat and leave it for 15-20 minutes so that it is well soaked with spices.

4. Distribute the stuffing on the table in the shape of a rectangle, divide in half, each half in 3 more pieces. The form can be made any. Each patty is well sprinkled in flour.

5. For 3 minutes on each side, fry in a preheated pan.

6. Fold the fried patties into the pan, pour about 2/3 glasses of water into it, close the lid, simmer for 10 minutes on low heat so that they can reach inside and become softer. Served to the table with sour cream.

Home-made meatballs

Ingredients:

minced meat - 500 g;

onion;

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

salt pepper.

How to cook:

1. Cut the crust loaf, crumb pour milk and leave to soak for 15-20 minutes.

2. On a preheated pan fry finely chopped onion in vegetable and butter. Interestingly, when frying butter does not burn and gives the food a pleasant creamy taste.

3. We break the egg, separating the yolk from the protein.

4. Mix the minced meat, squeezed from the bread and fried onion with yolk. The resulting thick mass is desirable to wrinkle. Do not spare the strength to beat the mince, the better you do it, the more convenient it will be to make cutlets, and when frying they will retain their shape. Broken minced meat removed for 20 minutes in the fridge to fix its dense state.

5. Beat the egg white until a thick white foam is obtained. Check whether the protein reached the desired consistency, as follows: when you turn the bowl, it should not pour out of it. We add whipped proteins to the stuffing, mix it very carefully so that the integrity of the protein is not broken, because it will give the meatballs pomp.

6. We make cutlets in the form of dense flat cakes, roll them down in flour.

7. Heat up butter and vegetable oil. We spread the cutlets and fry until ruddy, turn over, add a little water so that they are steamed and cover with a lid until done.

Soft homemade burgers with a secret

Ingredients:

mixed minced meat (beef and pork) - 500 g;

mineral water;

a pinch of soda;

salt, black pepper;

2 cloves of garlic;

mineral bread soaked in mineral water;

2-3 onions.

How to cook:

1. Crush onions. Add the soaked biscuit, after squeezing carefully. Rub garlic.

2. Knead the mass for its uniform distribution.

3. In a bowl pour mineral water with gases. A pinch of soda sprinkle minced. This is our secret ingredient. Yes, it is soda, because it makes the stuffing soft and contributes to its loosening. We extinguish soda with mineral water, pouring it on top of drops. Together they give the meat extraordinary pomp. Again, knead to obtain an elastic mass.

4. Add 1 egg. At first, the minced meat becomes liquid, but after a good kneading, it again gets a thick consistency. Salt and pepper are regulated according to your preferences.

5. We beat the stuffing, throwing it on a hard surface with a small height. And leave in the refrigerator for 20-30 minutes.

6. In breadcrumbs, we dip each formed patty.

7. We do not regret oil, we warm up a frying pan well. Fry for 2-3 minutes on each side, without covering with a lid, then simmer on medium heat, cover with a lid.

Homemade Mustard Cutlets

Ingredients:

ground beef - 500 g;

bulb;

1 tbsp. spoon of olive oil;

1-2 cloves of garlic;

parsley.

The sauce is prepared from the following components:

cream fat content up to 30%;

2 tbsp. spoon mustard.

How to cook:

1. Grind onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. To taste add salt, pepper. Send in the fridge for half an hour.

3. Shape round-shaped patties and spread them on a frying pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add the mustard.

5. Pour the sauce to the patties in the pan for 10 minutes before turning off, simmer on medium heat under the lid.

Homemade cutlets with cheese

Ingredients:

minced meat - 600 g;

egg - 1 pc .;

bulb;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 cloves;

hard cheese - 100 g;

loaf - 200 g

How to cook:

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.

2. Potatoes, garlic and onions finely chopped.

3. Combine the sliced ​​vegetables, egg and softened bread in one bowl. Stir well to obtain a homogeneous mass, it is best done with a blender.

4. Add 1-2 tablespoons of flour so that the stuffing is not liquid. We salt, we pepper.

5. Cut the cheese into medium slices.

6. We make the cutlet form of your choice, but it is best to form into a cake, putting a slice of sliced ​​cheese in the middle. Then we hide it in a patty, sprinkle flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes on low heat. Serve hot patties so that the cheese inside them does not have time to harden and harden.

Homemade Chicken Egg Cutlets

Ingredients:

minced meat - 700 g;

long loaf - 2 slices;

chicken egg - 6 pieces;

onion;

garlic - 3 slices;

salt pepper.

How to cook:

1. In a deep plate, mix the egg, minced meat, slices of loaf soaked in water, chopped finely onions and garlic.

2. Hard-boiled chicken eggs should be finely chopped.

3. Onions fry in a pan until golden brown.

4. Mix onions and boiled eggs, add squeezed garlic, salt and pepper.

5. We make flat tortillas from mince, put the stuffing in the middle.

6. Baking sheet must be greased with vegetable oil. And finally, the last stage - send the burgers in the oven at 160-180 degrees.

If you take minced pork, cutlets will be fat, if chicken meat - tender and lean. The best alternative is assorted patties.

To cutlets were not only juicy, but also lush, come to the aid soda, slaked mineral water, lemon juice or vinegar.

Cutlets love butter, but you should not go over the top. Otherwise they will be too fat. It is best to fry them in melted fat.

Often the question arises: how much time to fry the chops? The answer is simple: until ready. And readiness can be checked in a simple way. We press with a fork on the cutlet, if it gives out clear juice, then after 2-3 minutes steaming can be safely served to the table.

If the cutlets feel uncooked onions, send them to the microwave for 2-3 minutes, thereby bringing to readiness.

Serve burgers can be with sour cream, light salad, vegetable side dish or standard mashed potatoes.

Cook with pleasure and love! And remember that the simpler the recipe, the better the result!

Meat patties in the menu of any family play the most important role, they are loved by all adults and children. But not everyone succeeds, they fall apart for someone, on the contrary, they turn out to be too dense. And young, inexperienced housewives do not always guess the correct proportions, the ratios of the products in the meatballs. But do not worry, I will share with you some secrets that will help you prepare the chops so that they will not be ashamed to serve even on the holiday table.

How to cook delicious burgers

• To make burgers juicy
• If you want to get delicious burgers, do not buy ready minced meat of dubious origin. You can not buy expensive beef tenderloin, but the back, neck, shoulder blade, brisket and some parts of the back leg fit perfectly.
• Before as run the fillet in a meat grinderdo not forget to thoroughly clean it - remove the film, remove the cartilage, bones and veins. In addition to beef, I recommend using fatty pork - it is she who will give the patties juiciness and tenderness. Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of fat. However, cutlets can be made from lamb, veal, chicken, turkey, game. Choose any kind of grinding, but I advise you not to overdo it and limit yourself to a one-time scrolling in a meat grinder with an average-sized grill.

• To cutlets or meatballs turned out smooth and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the mincemeat. And let the cutlet weight stand for 15 minutes - so that the semolina swelled. Also, for pomp, many people add some soda to their patties. And someone indulges in starch.

• The resulting mince is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped greens (dill, parsley, coriander, mint). Do not forget to salt the future dish, but in no case do not try it raw (minced meat tasting is the most common cause of poisoning among housewives).
• As for fish and chicken cutlets, I advise you to put a piece of butter in the middle - they will be as juicy as meat.

•   Did you like this helpful article? I hope that I have not forgotten anything. If I add something later! Let this cooking information help you create delicious meals with ease. Do not be greedy - share these recommendations with other hostesses by clicking on the buttons of your social networks.
• And if you have your own secrets, then share them in the comments !!!