Soft and tender beef patties with bread, onion, and bell pepper are a perfect example of how simple vegetable additions can transform a familiar dish. The sweet bell pepper not only gives the meat a beautiful hue but also provides the juiciness that pure beef often lacks. Using paprika and curry powder adds a subtle Eastern flair, filling the kitchen with an appetizing aroma even during the mixing stage. Remember, the main secret to success lies in high-quality homemade ground meat made from lean cuts, which should be passed twice through a fine meat grinder plate for an ideal texture.
Appetizing homemade beef patties served with a fresh tomato and herb salad.
Ingredients
- 400 g lean beef
- 100 g stale white bread
- 50 g onion
- 50 g sweet red bell pepper
- small bunch of cilantro
- 1/2 tsp each of paprika and curry powder
- 40 ml cold water
- ground white breadcrumbs for coating
- salt, pepper, vegetable oil for frying
- beef or chicken broth
- cucumber and tomato salad for serving
How to make beef patties with bread, onion, and bell pepper
Lean beef is ideal for this recipe. Avoid using veal or tough cuts; opt for standard stewing or goulash meat. If using frozen beef, transfer it to the bottom shelf of your refrigerator in advance to thaw slowly. Trim any silver skin and sinew from the chilled meat, then cut it into small pieces.
Use lean beef for grinding, trimmed of silver skin and cut into small pieces.
Prepare the ground meat: pass the beef through a meat grinder twice. Use a fine-grinding plate for the best texture.
Passing the meat through a grinder twice ensures a tender and uniform texture for the patties.
Process the onion and sweet red bell pepper. I recommend passing the vegetables through the meat grinder as well, but you can also grate them coarsely or finely chop them with a knife. Add the processed vegetables to the ground beef.
Adding ground onion and sweet bell pepper makes the beef much juicier.
Chop a bunch of cilantro and add it to the mixture. If you are not a fan of cilantro, substitute it with fresh parsley.
Fresh cilantro gives the patties an exquisite aroma, but it can be swapped for parsley.
Soak stale white bread in cold water, then mash it into a paste. Fold the soaked bread into the meat mixture. I use homemade white bread for this recipe; I also make my own breadcrumbs from the stale leftovers.
Stale bread soaked in water helps bind the mixture and traps the meat juices inside the patty.
Season with salt to taste. Add ground sweet paprika and curry powder to enhance the meat’s flavor.
Paprika and curry perfectly enhance the beef flavor and give the dish a beautiful color.
Knead the mixture for a few minutes using a spoon or your hands, just like dough. You can also slap the meat against the bowl to tenderize it. Transfer the prepared mixture to the refrigerator to rest for 30 minutes.
After kneading, let the mixture rest in the refrigerator to allow all the flavors to meld.
Divide the chilled mixture into four equal portions. Using wet hands, shape them into round patties or meatballs. You will need about 125-160 g of the mixture per portion.
Divide the meat into equal portions and shape them into neat patties using wet hands.
Coat the patties in ground breadcrumbs. This thin crust creates a sturdy shell that prevents the meat juices from leaking into the pan during cooking. The patties will turn out incredibly juicy.
A thin layer of breadcrumbs protects the patty from drying out and creates an appetizing crust.
Heat a heavy-bottomed, non-stick skillet thoroughly. Pour in some neutral refined vegetable oil. Place the patties into the hot oil and fry until golden brown. Flip and cook the other side as well.
Fry the patties over high heat until golden brown to seal the juices inside.
Pour in a quarter cup of beef or chicken broth. Cover the skillet with a lid and let the patties simmer over low heat until fully cooked, about 10-12 minutes, flipping them once.
Adding broth and a brief simmer under the lid makes the beef patties incredibly soft.
For the side dish, prepare a salad with fresh tomatoes, cucumbers, sweet onion, and herbs, dressed with olive oil and freshly ground black pepper. Serve the beef patties with the vegetable salad and white bread. Delicious!
Serve the hot patties with a light vegetable salad for a perfectly balanced dinner.
These beef patties with bread, onion, and bell pepper are best served immediately after cooking, while the crust remains crispy and the center is piping hot and juicy. A light seasonal vegetable salad, as suggested in the recipe, makes a perfect side dish, or you can opt for classic mashed potatoes to soak up the leftover aromatic meat juices. If you love to experiment, try folding a small piece of butter into the center of each portion before shaping for an even richer flavor. If you have leftover portions, they keep beautifully in the refrigerator for up to two days. To ensure reheated patties do not lose their tenderness, warm them in a covered skillet with a couple of tablespoons of water or broth. This meat mixture is also excellent for freezing: shape the patties in advance, and you will always have a quick, high-quality option on hand for a hearty family dinner on a busy weeknight.
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