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Minced meat patties in a frying pan

Pan-Fried Meat Patties

The tastiest, most appetizing golden-crusted patties for dinner! These pan-fried meat patties come out juicy and full of flavor. They're perfect for both everyday meals and holiday tables, and you can make a batch to freeze for later!

Julia M.

Recipe author

Composition / ingredients

Servings:

Ground beef

400

Ground pork

400

Onion

Mayonnaise

Eggs

Breadcrumbs

0.5

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 13 g

Fats 51 % 20 g

Carbohydrates 15 % 6 g

256 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you make meat patties in a skillet? Gather everything you need first. You can use any ground meat — I use half pork and half beef. Grind your own in a meat grinder or buy it ready-made.
Step 2:

For the patty mixture, combine both kinds of ground meat in a deep bowl. Peel the onion, rinse it in cold water, and run it through a meat grinder or chop it in a food processor. Add the onion to the meat.
Step 3:

Add the egg. Season with a little salt and spices to taste. At this point I also add the mayonnaise — the mayo, along with plenty of onion, is what keeps the finished patties juicy, even after they cool. Mix everything until smooth, then slap the mixture against the bottom of the bowl a few times to firm it up.
Step 4:

Roll a portion of the mixture in breadcrumbs and shape it into a patty.
Step 5:

Pour a little vegetable oil into a hot skillet and add the patties. Fry on both sides, 3–4 minutes per side, until golden. Keep the heat moderate so the patties cook through without burning on the outside.
Step 6:

The hearty meat patties are ready! Serve them with any side dish or fresh vegetables. Enjoy!

To keep your eyes from watering when you slice onions, rinse the onion and the knife in cold water. Rubbing the cutting board with a lemon wedge before slicing keeps it from holding the onion smell.
Here's a quick way to check if the oil is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to fry.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.