Juicy Homemade Beef Patties with Vegetables

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Juicy Homemade Beef Patties with Vegetables

Introduction

There’s something undeniably satisfying about biting into a perfectly seasoned, juicy beef patty. This homemade beef patty recipe elevates the humble ground meat into a mouthwatering dish packed with hidden vegetables and aromatic herbs. Whether you’re serving these patties as part of a burger or as the star of your dinner plate alongside vegetables and potatoes, they’re guaranteed to become a family favorite. The secret lies in the blend of fresh ingredients and the perfect cooking technique that results in patties with a beautifully caramelized exterior and a tender, flavorful interior.

Ingredients

For the Beef Patties:

  • 700g (1.5 lbs) minced beef/ground beef (80% lean/20% fat recommended)
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter

For the Vegetable Side:

  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 1 carrot, grated or finely diced
  • 1/4 cabbage, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter

For the Potato Side (Optional):

  • 4 medium potatoes (about 800g/1.75 lbs), peeled and cubed
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 100ml (3.4 fl oz) milk
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

Instructions

Preparing the Beef Patties:

  1. In a large mixing bowl, combine the minced beef, eggs, salt, black pepper, oregano, paprika, and chopped parsley.
  2. Mix thoroughly but gently using your hands until all ingredients are well incorporated. Avoid overworking the meat as this can make the patties tough.
  3. Divide the mixture into 6 equal portions and shape into patties about 1.5 cm (0.6 inches) thick. Using your thumb, make a slight indentation in the center of each patty to prevent it from puffing up during cooking.
  4. Let the patties rest in the refrigerator for 15-20 minutes to firm up.
  5. Heat the vegetable oil and butter in a large skillet over medium-high heat.
  6. Once hot, add the patties to the pan (cook in batches if necessary to avoid overcrowding).
  7. Cook for 4-5 minutes on each side for medium doneness, or adjust to your preferred level of doneness. The patties should have a nice brown crust on the outside.
  8. Transfer to a plate and let rest for 5 minutes before serving.

For the Vegetable Side:

  1. In the same pan used for the patties (to capture all the flavors), add the vegetable oil and butter.
  2. Add the diced onion and cook until translucent, about 3-4 minutes.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the grated carrot and sliced cabbage to the pan.
  5. Season with salt and black pepper, then stir well to combine.
  6. Cook the vegetables for 7-8 minutes until soft and slightly caramelized, stirring occasionally.
  7. Once done, transfer to a serving dish.

For the Potato Side (Optional):

  1. Place the peeled and cubed potatoes in a pot with enough cold water to cover them. Add 1 teaspoon of salt.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
  3. Drain the potatoes and return them to the hot pot. Let them sit for a minute to allow excess moisture to evaporate.
  4. Add the butter, milk, dried basil, and salt and pepper to taste.
  5. Mash until smooth and creamy, adjusting consistency with more milk if needed.
  6. Transfer to a serving dish.

Nutritional Information

Per beef patty (without sides):

  • Calories: 250 kcal
  • Protein: 19g
  • Fat: 18g
  • Saturated Fat: 7g
  • Carbohydrates: 2g
  • Fiber: 0.5g
  • Sodium: 450mg

Total preparation and cooking time: 45 minutes

  • Preparation: 20 minutes
  • Cooking: 25 minutes
  • Serves: 4-6 people

Cooking Tips and Tricks

  1. Choose the right meat: For juicy patties, use ground beef with at least 20% fat content. Leaner meat will result in drier patties.
  2. Don’t overwork the meat: Mix the ingredients just until combined. Overworking the meat will result in tough, dense patties.
  3. The thumb indentation: Create a small indentation in the center of each patty with your thumb. This prevents the patties from puffing up in the middle during cooking.
  4. Cold patties cook better: Refrigerating the patties for 15-20 minutes before cooking helps them hold their shape during cooking.
  5. Hot pan technique: Make sure your pan is properly heated before adding the patties. This ensures a nice sear on the outside while keeping the inside juicy.
  6. Let them rest: Allow the cooked patties to rest for a few minutes before serving. This lets the juices redistribute throughout the meat.
  7. Flavor from the fond: Cook your vegetables in the same pan after making the patties to capture all the delicious browned bits (fond) from the meat.

Variations and Substitutions

  1. Meat options: While beef is traditional, you can also use ground turkey, chicken, or a mixture of beef and pork for a different flavor profile. If using leaner meats, consider adding 1-2 tablespoons of olive oil to the mixture.
  2. Cheese-stuffed patties: Create a pocket in each patty and stuff it with your favorite cheese before sealing and cooking.
  3. Herb variations: Replace oregano with thyme, rosemary, or Italian seasoning for a different flavor profile.
  4. Spicy version: Add 1/2 teaspoon of cayenne pepper or 1 finely chopped chili to the meat mixture for a spicy kick.
  5. Hidden vegetables: Finely grate zucchini, bell peppers, or mushrooms into the meat mixture to add more vegetables and moisture.
  6. Breadcrumb option: For a softer texture, add 1/4 cup of breadcrumbs to the meat mixture.
  7. Vegetarian alternative: Replace beef with a plant-based meat substitute, or create a mushroom and bean-based patty using the same seasonings.

Common FAQs

Q: Can I make these patties ahead of time?

A: Yes! You can prepare the patties up to 24 hours in advance and store them in the refrigerator. Separate them with parchment paper to prevent sticking. You can also freeze uncooked patties for up to 3 months.

Q: How do I know when the patties are done?

A: For medium doneness, cook until the internal temperature reaches 160°F (71°C). For well-done, cook to 165°F (74°C). If you don’t have a thermometer, press the center of the patty – it should feel firm but slightly springy.

Q: Can I grill these patties instead of pan-frying?

A: Absolutely! Preheat your grill to medium-high heat and cook for approximately 4 minutes per side. The patties hold together well on the grill.

Q: Why are my patties falling apart?

A: This could be due to not enough binding agents. Make sure you’re using enough eggs, and consider adding a small amount of breadcrumbs if they’re still falling apart. Also, refrigerating the patties before cooking helps them hold together better.

Q: How can I make these patties healthier?

A: Use leaner ground beef (90/10) and add more grated vegetables to the mixture. You can also reduce the salt and cook them on a grill or in the oven to reduce the amount of added fat needed for cooking.

Storage and Make-Ahead Tips

  1. Refrigerating cooked patties: Store cooled, cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
  2. Freezing uncooked patties: Place shaped patties on a baking sheet lined with parchment paper. Freeze until solid, then transfer to freezer bags or containers, separating each patty with parchment paper. They can be stored for up to 3 months. Cook from frozen, adding 2-3 minutes to the cooking time per side.
  3. Freezing cooked patties: Allow patties to cool completely, then wrap individually in aluminum foil or parchment paper and place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
  4. Meal prep idea: Make a double batch of patties and freeze half for a quick meal option later. The vegetable side can also be prepared in advance and stored separately for up to 3 days.
  5. Reheating tips: For the juiciest reheated patties, warm them in a covered skillet with a tablespoon of water to create steam. Alternatively, reheat in the microwave at 70% power with a damp paper towel covering the patties.

Enjoy these flavorful homemade beef patties with your favorite sides for a satisfying meal that’s sure to please everyone at the table!