In my view there is nothing like a really good meat patty … one that is as good cold as it is hot. I am not a big meat eater, but I do really like that “BBQ’d” flavour you often get with meat patties when they are cooked with a lovely crust, and served with something “tangy” to compliment that slightly charcoal taste.
I first saw a recipe for Italian Meatballs on The Cook’s Pyjamas (see here ) as a freezer friendly meal, and I loved the idea. In her post Tania says she will often double or triple her recipe so that she has plenty of meatballs on hand in the freezer, but I was keen to make a similar mix for meat patties, to serve with a fresh big salad and my Avocado Chimichurri Sauce (see here), and hopefully not have too much left over apart from the odd nibble the next day (I have such little freezer space … damn!).
This mix will make 12 generous patties … and they are so quick and easy to make!
In my view there is nothing like a really good meat patty ... one that is as good cold as it is hot. I am not a big meat eater, but I do really like that "BBQ'd" flavour you often get with meat patties when they are cooked with a lovely crust, and served with something "tangy" to compliment that slightly charcoal taste.
I first saw a recipe for Italian Meatballs on The Cook's Pyjamas (see here ) as a freezer friendly meal, and I loved the idea. In her post Tania says she will often double or triple her recipe so that she has plenty of meatballs on hand in the freezer, but I was keen to make a similar mix for meat patties, to serve with a fresh big salad and my Avocado Chimichurri Sauce (see here ), and hopefully not have too much left over apart from the odd nibble the next day (I have such little freezer space ... damn!).
This mix will make 12 generous patties ... and they are so quick and easy to make!
- 1kg beef mince, good quality
- 90g sourdough, cut into cubes
- 6 tbls milk
- handful fresh mixed herbs (I used parsley, mint and basil), or 2 tsp dried herbs
- 2 large garlic cloves
- 2 x 59g eggs
- sea salt flakes and freshly cracked pepper to taste
- Place mince into a large mixing bowl
- Place sourdough into TM bowl and chop 10 seconds / speed 6
- Put aside into a small bowl and pour over milk … leave to absorb for 10 minutes … do not clean TM bowl
- Place herbs and garlic into TM bowl and chop 3 seconds / speed 7 … do not clean bowl if you intend making the Chimichurri sauce (continue with making the sauce after this recipe)
- Add herb and garlic mix to the mince, along with the eggs, breadcrumbs and seasoning and mix everything thoroughly (I use my hands ... does the best job)
- Shape into patties using a ½ cup measure
- BBQ or pan fry until cooked as desired
- Serve with Avocado Chimichurri Sauce
You need to buy a bigger freezer Gina 😉 I never thought to use my mixture to make bigger patties. Will have to try it.
I know Tanie … my nuts take up so much room … I was thinking I need a “cooler room” … now wouldn’t that be grand! But I don’t think that is going to happen … these are so lovely Tanie xo
Gina these look fantastic..I am going to make these tonight:) Could you tell me what is on the side of the plate though? x