This recipe combines juicy, cheese-topped meat patties with a crisp garden salad and creamy garlic sauce. Drawing inspiration from traditional European cooking, I’ve enhanced the humble meat patty with a golden cheese crust and complemented it with fresh, vibrant sides. Perfect for family dinners or casual entertaining.
Prep Time
- Preparation: 25 minutes
- Cooking: 25-30 minutes
- Total Time: 50-55 minutes
- Servings: 6-8 (makes 6-8 patties)
Ingredients
For the Meat Patties:
- 600g (1.3 lbs) ground beef (80/20 lean-to-fat ratio)
- 1 large egg
- 2 slices white bread
- 120ml (½ cup) milk for soaking
- 1 clove garlic, finely minced
- 1 medium onion (150g), finely chopped
- 2 medium potatoes (400g), boiled and mashed
- 2 pickled cucumbers (100g), finely diced
- Salt and freshly ground black pepper
- 1 teaspoon Italian herbs
For the Cheese Topping:
- 200g (7 oz) cheese, grated (preferably a mix of cheddar and mozzarella)
- 3 tablespoons mayonnaise
For the Garden Salad:
- 1 head green lettuce, torn into bite-sized pieces
- 1 red onion, thinly sliced
- 1 cucumber (200g), sliced
- 200g (7 oz) cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Salt to taste
For the Garlic Sauce:
- 1 tablespoon mayonnaise
- 2 tablespoons sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon Italian herbs
- Salt to taste
Instructions
1. Prepare the Meat Mixture
- I begin by soaking the bread slices in milk until completely soft (about 5 minutes).
- I squeeze out excess milk and crumble the bread into small pieces.
- In a large bowl, I combine:
- Ground beef
- Soaked bread
- Beaten egg
- Minced garlic
- Chopped onion
- Mashed potatoes
- Diced pickled cucumbers
- Italian herbs
- Salt and pepper
- I mix thoroughly but gently to avoid overworking the meat.
2. Form and Bake the Patties
- I preheat the oven to 200°C (400°F).
- I line a baking sheet with parchment paper.
- I divide the mixture into 6-8 equal portions.
- I form each portion into oval-shaped patties, about 1-inch thick.
- I arrange them on the prepared baking sheet.
- I bake for 15-20 minutes until nearly cooked through.
3. Add the Cheese Topping
- I combine the grated cheese with mayonnaise.
- I remove the patties from the oven.
- I top each patty with the cheese mixture.
- I return to the oven for 5-7 minutes until golden and bubbly.
4. Prepare the Fresh Salad
- In a large bowl, I combine:
- Torn lettuce leaves
- Sliced red onion
- Cucumber slices
- Halved cherry tomatoes
- Chopped fresh herbs
- I drizzle with olive oil and season with salt.
- I toss gently to combine.
5. Make the Garlic Sauce
- I mix mayonnaise and sour cream until smooth.
- I stir in minced garlic, chopped parsley, and Italian herbs.
- I season with salt to taste.
- I refrigerate until ready to serve.
Pro Tips
- I use 80/20 ground beef for the juiciest patties.
- I ensure the mashed potatoes are completely cool before mixing.
- I don’t overmix the meat mixture to keep the patties tender.
- I let the patties rest for 5 minutes after baking before serving.
Storage and Reheating
The patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 180°C (350°F) oven for 10-12 minutes until heated through.
Nutrition Information
Per serving (1 patty with salad and sauce):
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 11g
- Cholesterol: 105mg
- Sodium: 620mg
- Total Carbohydrates: 23g
- Dietary Fiber: 3g
- Protein: 32g
- Iron: 3.5mg
- Calcium: 220mg
These cheesy baked meat patties offer a perfect balance of flavors and textures. The crisp, fresh salad provides a light contrast to the rich, cheese-topped patties, while the garlic sauce adds a creamy, flavorful finish. This complete meal is perfect for both weeknight dinners and special occasions.
