Benefits of making classic beef patties
Making classic beef patties at home is much better than buying ready made versions from the shop. You can control exactly what goes into the mixture to ensure the best quality. Using fresh mince with a little fat helps to keep the meat moist during the frying process. It is a quick and reliable way to prepare a satisfying meal for the whole family.
How to get classic beef patties ready
Prepare the mixture: Place the beef mince into a large mixing bowl. Add the finely chopped onion and the crushed garlic to the meat. Season the mixture with salt and black pepper to enhance the flavour. Mix everything together with your hands until the ingredients are evenly distributed.
Shape the patties: Divide the beef mixture into four equal portions. Roll each portion into a ball and then press it down to form a flat disc. Try to keep them even in thickness so they cook at the same rate. Make sure the edges are smooth to prevent them from breaking apart in the pan.
Fry the meat: Heat the vegetable oil in a large frying pan over a medium heat. Carefully place the classic beef patties into the hot oil. Fry them for about five minutes on one side until a nice brown crust forms. Flip them over carefully using a spatula to cook the other side.
Finish and serve: Continue cooking for another five minutes or until the meat is cooked through to your liking. Remove the pan from the heat and let the meat rest for a minute. Serve your patties while they are hot and juicy. They go well with gravy or your favourite side dishes.
Tips to make classic beef patties even better
To get the best texture for your classic beef patties, avoid overworking the meat when mixing. If you handle the mince too much, it can become tough and dense after cooking. Using mince with about fifteen percent fat will ensure the meat stays juicy rather than drying out. Make a small thumbprint in the middle of each disc before frying to prevent them from puffing up.
Make sure the frying pan is properly hot before adding the meat to get a good sear. If you want to prepare ahead, you can shape the meat and keep it in the fridge for a few hours. This actually helps the classic beef patties hold their shape even better when they hit the pan. Always let the meat rest for a moment before serving to allow the juices to settle.
Find more ideas here:
cod and spinach quiche,
salmon rillettes or
duck with noodles.
