Melting moments: Cheddar takes classic meat patties up a notch
Do you think there's not much you can change in the recipe for meat patties? Recently, I added an ingredient that especially impressed the youngest ones. It's a combination known for burgers, but it also works wonderfully in the case of meat patties.
Meat patties are one of the classic favourite dinners. We eat them quite often because minced meat is readily available and relatively inexpensive. We usually prepare them with pork, sometimes with the addition of beef. Many people are also fans of the lighter version using poultry. What can further enhance their flavour? Recently, I opted for cheddar cheese.
Why do we like cheese when it's warm?
The combination of meat and cheese is not typical of cuisine. However, we often encounter it in burgers. Melted cheddar cheese is a frequent addition not only to meat. We know it well from pizza and toast, for instance. Many people believe that after heating, it is much better, gaining an aroma and, of course, the effect of "stretchy" cheese adds to its appeal. These patties work superbly for dinner. They are delicious with potatoes and coleslaw. My children also enjoy them for dinner with a serving of ketchup and a salad made of radishes and pickled cucumbers.
Which cheese melts well?
For patties, it's worth choosing a cheese that melts easily. Not every type is tasty when warm. Cheeses that contain a lot of salt melt very poorly. Those suitable for heating contain a good amount of fat and water. Cheddar, Gouda, and Emmental are among them. They have plenty of protein, calcium, and vitamins A and B12. They support the nervous system and strengthen bones. As for the meat, it's best to use pork with the addition of beef and mince it yourself or ask at the store.
Cheese-stuffed meat patties
Ingredients:
- 900 g of minced pork-beef mix,
- 250 g of cheddar cheese,
- 2 onions,
- 2 eggs,
- paprika, salt, and pepper to taste,
- oil for frying.
For the coating:
- 3 eggs,
- 75 g of parmesan cheese,
- 150 g of breadcrumbs.
Preparation:
- Peel the onions and chop them finely. Sauté them in heated oil, then set aside to cool.
- Add eggs and spices to the minced meat, and knead until the mixture is elastic.
- Add the cooled onions to the mixture, and mix again.
- Cut the cheese into small cubes.
- Form small flat patties from the meat mixture, place cheddar cheese on them, and seal.
- Coat the prepared patties in beaten egg, breadcrumbs, and cheese.
- Fry them in heated oil for a few minutes on each side.
