Chicken and Beef Patties
A meat dish that pairs with any side! Chicken and beef patties strike the perfect balance between hearty beef and tender, mild chicken. Ground together, the mix has a delicate texture, wonderful flavor, and irresistible aroma. With just a basic set of ingredients, you can put together a tasty dinner for grown-ups and kids alike.
Lady A.
Recipe author
Chicken and Beef Patties
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 %
14 g
Fats 44 %
14 g
Carbohydrates 13 %
4 g
197 kcal
GI:
25
/
0
/
75
- How do you make chicken and beef patties?
- Use ready-ground meat, or grind it yourself if you have a meat grinder. To do that, rinse the beef well and trim off any large, tough membranes and sinew. Cut it into chunks and run it through the grinder twice — first with the coarse plate, then with a finer (medium) one. Trim the chicken of skin and membranes and grind it too (once is fine, since chicken is more tender than beef). Combine both grinds in one bowl. Soak the bread (stale, crustless works best) in milk or water — cover it completely and let it swell until soft and mushy. Peel the onion and garlic, wash them well, and pat dry. Chop them however you like — finely diced with a knife, in a blender, or run through the grinder with the meat. Run the soaked bread through the grinder after the meat and add it to the bowl, then crack in the egg and add your favorite spices. Beyond the classic salt and ground black pepper, you can add a dried herb blend or a special seasoning. Knead the mixture well and slap it against the counter or a cutting board a few times to firm it up. Put some cold water in a dish, wet your hands, and divide the mixture into portions. Keeping your hands damp, roll each into a ball and shape it into a patty — round, oval, or tapered at one end. Heat a skillet with vegetable oil until hot. Fry each patty until golden on both sides. Serve the chicken-and-beef patties hot with your favorite side and sauce — boiled potatoes, any grain, or pasta are all great. Enjoy!
- For this recipe, use fresh rather than frozen meat — the patties will come out juicier and hold onto more nutrients.
- Every cooking oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Keep an eye on your frying temperature and pick an oil suited to high heat.
- One thing to keep in mind: the wrong pan can ruin even the best recipe, so choose one that suits what you're cooking.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Loaf - 273 kcal/100g
- Minced chicken - 143 kcal/100g
- Ground beef - 254 kcal/100g
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