Revolutionize your meat patties with a sparkling twist
Burnt on the outside, like sawdust inside. That's how meat patties appear in too many homes. Although it's a beloved lunch classic meant to feed generations, it often disappoints. But not this time. There's a way to impress from the very first bite—soft, fluffy, and juicy like never before.
Meat patties are like the little black dress in the culinary wardrobe: a seemingly simple item that, when well-made, gets the job done. And though everyone knows the recipe, not everyone can truly master it. Just one ingredient too many, or one mistake during preparation, can turn it into a disappointment instead of a lunch hit. The key to success? Don't toss just anything into the meat mix; think about what truly makes a difference. And above all: don't cling to the egg like a relic of bygone days. There's something better—not magic, but culinary physics that will transform ground meat into a full-fledged delicious dish.
Meat patties unlike any other. This recipe breaks the boredom
Meat patties are one of those meals associated with grandma's plate—a bit old-fashioned, but always filling. However, today this dish can be made much better. Fluffy, delicate, with a strong taste, and not a dry sponge within. The trick? Add sparkling water. This will aerate the mixture with gas.
Ingredients:
- 1 kilogram of ground pork (beef or poultry can also be used),
- small onion, finely chopped,
- small bread roll (soaked in milk or broth),
- 150 mL of strongly carbonated water,
- egg,
- salt,
- pepper, granulated garlic,
- flour for coating,
- oil or clarified butter for frying.
Instructions:
- Transfer the ground meat to a large bowl. Add spices, onion, squeezed bread roll, and egg. Knead by hand for a few minutes until the mixture is sticky.
- Next, add the sparkling water to the mixture and mix thoroughly. Aerating the meat will make the patties delicate and light.
- Knead briefly, then "throw" the mixture against the bowl several times to aerate it further. Shape large patties with wet hands and coat them in flour. You can flatten them slightly.
- Fry on well-heated fat on both sides; they should be brown on the outside and well-cooked inside. It's better to fry a bit longer on low heat instead of high heat.
Serve these patties with potatoes and a salad. You can also pour gravy or mushroom sauce over them. Feel free to add some cheese, dried mushrooms, or sneak vegetables into the meat. There are plenty of variations with ground meat, and it's up to you how to prepare them.
