Description
Incredibly juicy and tender patties. Long did not dare to cook them, as it deterred the ingredients: what kind of meatballs, in which there are no onions or garlic or even pepper! But having prepared them once, I realized the meatballs to be! And now they quite often appear on our table. "Wandering" on the site, was very surprised that these cakes paid so little attention: whether the search is not working, or I badly searched, but found only two recipes that are completely different from mine. I must say that the recipe comes from the cookbook, so that claims about the authenticity of the author.
Ingredients
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Cooking
To cook these burgers from venison, Turkey or chicken. As the fridge I chose the latter. Chicken there are, however, not been found, but it was chicken thighs. So, my meat is separated from bones and cut into pieces, along with the skin.
A loaf or a loaf of bread, preferably yesterday, pour the milk and leave for 10 minutes soak.
Meat mince, add to the mashed meat loaf (loaf squeeze and add along with the milk) and again passed through a meat grinder. Melt butter and add to stuffing. Add salt to taste and knead thoroughly.
From the resulting meat formed patties, coat them in breadcrumbs and fry them in a hot pan with a small amount of vegetable oil until Golden brown.
The cutlets put into the pot or deep pan, pour the separated juice when frying and send in a preheated 180 degree oven for 10-15 minutes.
The burgers are incredibly juicy and tender. Taste is absolutely not "suffering" because of the lack of onion and spices. Try it - you will not regret!
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