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Fluffy and Tender Beef Patties
Come on over for some amazing, fluffy meat patties! And I don’t mean just amazing; they’re soft, juicy, and I’ve snuck some vegetables inside. I added vegetables not only for the health boost, but because the patties look so much better with vegetables inside, and most importantly, it keeps them tender.
I don’t know a single adult or a kid who wouldn’t prefer having light, fluffy meat patties for lunch!
I’ve got a trick for you, here’s how I get Aviv to gobble up every single patty without a single complaint! He even asks for another one and another one 🙂
The trick is super simple: I use a round cookie cutter. This gives the patties a symmetrical, perfectly round shape, with no bits sticking out on the sides. They come out looking flawless and aesthetically pleasing. It’s not complicated; once you start making them this way, you won’t go back to the old method. Back to Aviv: he was convinced I made “baby hamburgers” and then he ate them one after the other.
20 Patties
Ingredients:
500 g minced rib meat (number 2)
Finely chopped red onion / white
Half a teaspoon of baking soda
Egg
Half a cup of bread crumbs / 2 slices of soaked and squeezed challah
Coarsely grated carrot
Coarsely grated potato
2 tablespoons of olive oil
Spices:
A teaspoon of Moroccan paprika
Half a teaspoon of turmeric
A third of a teaspoon of cumin
A pinch of cinnamon
Half a teaspoon of salt
A teaspoon of soup powder
Half a teaspoon of black pepper
Preparation:
- 1.) Fry the onion patiently over medium heat until it turns golden, stirring occasionally. When the onion is golden, transfer it to a bowl.
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2.) Add the vegetables to the bowl along with the meat, breadcrumbs, baking soda, egg, olive oil and spices.
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3.) Prepare a surface you can work on in advance, such as a cutting board. Place the cutter down, simply fill it completely, flatten it with your fingers, and gently lift the cutter. Wow, you have a perfect, beautiful patty.
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4.) Now you might ask, how do you lift it? It might fall apart, right? Insert a knife underneath, lift the patties, and from there transfer them to a pan. Fry on both sides until golden and remove to a paper towel.
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5.) If you don’t feel like frying: Preheat the oven to 180°C/356°F and grease a baking paper. Arrange the patties on the tray, bake for about 30 minutes, flip them over, and bake for an additional 15 minutes.
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I love serving these patties with hummus or tahini, a fresh chopped vegetable salad, and everything goes into a warm pita bread. OMG, it turned out so delicious!
Tips for Busy People
- *Preparation and Shaping in Advance (Recommended for Fresh Meat): You can make the patty mixture, use the cutter trick, arrange the patties on a plate or tray, and store them well-covered in the refrigerator one day in advance. This way, the next day, all the hard work is behind you and all that remains is to fry or bake them. The cooling causes the flavors to absorb wonderfully into the meat.
– - *In Case of Frozen Meat: It is recommended to leave the patties in the refrigerator for about
2 – 3 hours in advance.
– - *If you are in a hurry, it is always better to choose baking. Putting all of the patties in the oven at once saves the time required to stand and fry batches in the pan.
