Grilled cutlets: composition, ingredients, step-by-step recipe with photos, nuances and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is well known that dishes grilled in the open air, in the midst of picturesque nature, surrounded by cheerful picnickers impatiently waiting for treats, are much tastier and juicier than those cooked in ordinary conditions - in the home kitchen. How to cook meatballs on the grill? Let's talk about it in our article.

General cooking principles

This delicious and appetizing treat is perfect for a simple family dinner (lunch), as well as for a festive feast or picnic. There are several general principles for cooking cutlets on the grill, which should be familiar to those who want to please their loved ones or guests with a new dish. In the absence of coals, you can cook the dish in the kitchen. It is generally accepted to use the following methods for frying semi-finished meat:

• on the grate over the coals;
• in a ribbed pan;
• in the electric grill;
• in the grill oven.

It is known that the grill for frying cutlets at homesome craftsmen try to make their own from improvised materials. It’s better not to joke with this, experts warn: meat fat is a flammable product, so those who fry cutlets on a home grill should think about their safety. Experienced chefs use to cook cutlets on the barbecue grill.

Minced meat for such cutlets should be done by yourself. Store-bought, as a rule, is ground several times, as a result of which it becomes more like porridge. Ideally, the minced meat product should be ground only once, using the largest grate in the meat grinder. You can use any meat for grilled cutlets. Experienced chefs recommend using several types of meat for minced meat, for example, pork or chicken with beef, etc. It is important that the minced meat from which the grilled cutlets will be prepared is not too fatty.

Pieces of meat in the product are linked together with a raw egg, onion (chopped) is used to enhance the taste. The dish should definitely be seasoned with ground pepper. The juiciness of cutlets is given by the addition of a small amount of water or fresh fat. As a rule, grilled meat cutlets are formed in a small size, their thickness is usually about 2 cm. Products are made mostly round or oblong, but cutlets of any shape can be molded. The important thing is that none of the many recipes for grilled cutlets calls for the use of breading.

When frying, semi-finished products are placed on a grill surface greased with vegetable oil. Often the cutlets themselves are smeared with oil. The duration of the cooking process depends on the type of grill used. So that the cutlets are fried evenly, after one side has reached readiness, the products are carefully turned over to the other and also brought to readiness. Serve a treat with vegetables, garnish or without it. Often cutlets are supplemented with a specially prepared sauce (or an ordinary tomato sauce from the store).

Useful tips and tricks

In addition, the masters advise:

1. Use any part of the carcass for cooking pork cutlets, for beef cutlets - tenderloin from the shoulder blade or neck.
2. Pepper and s alt are added to the minced meat immediately before frying, then the meat moisture will not have time to get out, and the juiciness of the cutlets will be ensured.
3. Before the formed semi-finished products are laid out on the grill grate, you should press them in the center with your finger. This is necessary to keep the surface level. But when frying a cutlet, you should not press it down with a spatula, otherwise the juice may leak out and the product will turn out dry.
4. Before the cutlet is turned over to the other side, the unroasted barrel must be greased (sprinkled) with oil. It does not form a black crust on it.
5. Each side of the cutlets should be fried for no more than 5 minutes to make them juicy. The average degree of roasting will be obtained if the product is kept on the grill for 6 minutes, to achieve maximumenough to fry the cutlet for 7 minutes on each side.
6. The less the product is disturbed during cooking, the he althier, tastier and more beautiful it will be. In the process of frying, wanting to check if a golden crust has appeared, many lift the cutlet, trying to see its barrel. Experts do not recommend doing this. It is better to wait a while, the meat will be of better quality if it is "disturbed" less often.

How to cook grilled cutlets: recipe with photo

According to reviews, this dish is unusually appetizing and juicy. It is served with roasted potatoes. To prepare 6 servings use:

• 700 g veal and pork;
• two onions;
• three eggs;
• two tablespoons of semolina;
• s alt and pepper to taste;
• vegetable oil.

Step-by-step description of cooking technology

You must do the following:

1. The meat is thoroughly washed, cut into pieces (small) and put in a food processor.
2. The onion is peeled, cut in half and placed there. Meat with onions is ground into minced meat.
3. Then put the minced meat in a saucepan or bowl, break eggs there and add semolina. S alt and pepper to taste. If desired, add spices for meat. The contents of the dishes are thoroughly mixed until a homogeneous mass is formed.
4. Next, grease your hands with vegetable oil or water andstart forming cutlets.

The resulting cakes are placed on a wire rack and fried on both sides over low heat until fully cooked.

Cooking Ushtipci (Serbian Grilled Cutlets)

Use:

• 100 ml mineral water (slightly carbonated);
• 250g lean beef;
• 150g fatty pork;
• a teaspoon of ground paprika;
• two small onions;
• 70 g smoked brisket;
• garlic;
• vegetable oil;
• parsley or any fresh herbs;
• 0.5 tsp soda;
• lemon;
• 100 g lightly s alted cheese.

Cooking

The meat is thoroughly washed, cut into large pieces and scrolled in a meat grinder. Add paprika, baking soda and ground pepper. They add s alt, add mineral water, which should give splendor to the cutlets, and mix thoroughly. The surface of the mass is leveled, lubricated with vegetable oil, covered with a lid and placed in the refrigerator overnight. Ideally, minced meat should be kept in the refrigerator for about two days. Next, the minced meat is taken out and left warm for a while.

Meanwhile, finely chop the brisket, grate the cheese on a coarse grater, additionally chop the cheese chips with a knife, and chop two garlic cloves. All crushed components are mixed and transferred to minced meat. Add onion, grated on a coarse grater and mix well. Cutlets are formed - flat, small in size anddefinitely round. Next, heat the grill pan well without using oil. Cutlets are spread on it and fried on both sides over low heat.

At this time, chopped onions are fried. An ordinary thick-walled frying pan with the addition of vegetable oil and s alt is used. Bring to the appearance of a golden color, remove from the stove. Squeeze a little lemon juice into the pan, add parsley, mix. Spread the fried onion in an even layer on a plate, and ready-made cutlets on top of it.

Two grilled meat patties, special sauce, cheese, cucumbers, lettuce and onions, all on a sesame bun

This advertising slogan is about the famous "Big Mac" - a hamburger consisting of a bun cut into 3 parts, the top of which is sprinkled with sesame seeds on top. Between them are placed two grilled meat cutlets (each weighing about 50 g), a piece of cheese, two pieces of pickled cucumber, onion, lettuce and Big Mac sauce. Today this dish is extremely popular all over the world. There is a so-called "Big Mac Index", which allows you to judge the cost of living in different countries.

Although the song says that this hamburger only has “two grilled meat patties, special sauce, cheese…” and so on, there are actually variants in which there are up to eight burgers in one portion of the burger! Maybe that's overkill. Maybe you shouldn't get so carried away with the volume of food. And yet, be that as it may, this testifies to the ardent recognition by gourmets of the whole world of unsurpassedtaste merits of a small culinary masterpiece to which the article is devoted. How to make patties for a real American burger?

Grilled beef burger patty

Use for cooking:

• 1 kg beef shoulder;
• one egg;
• hot sauce;
• one tablespoon of dry wine;
• one teaspoon dried ground garlic;
• half a teaspoon of a mixture of aromatic peppers;
• a couple of spoonfuls of Worcestershire sauce.

About cooking method

Grilled burger patties are prepared like this:

1. A piece of beef (chilled or fresh), rinsed thoroughly with running, cold water. Lightly dry with a towel, chop coarsely and grind with a meat grinder using a large grate.
2. Wine is poured into minced meat, sauce, dry garlic, a mixture of peppers are added. Pour in the egg, s alt, mix thoroughly, and then beat.
3. The dishes with minced meat are covered with a film and placed in the refrigerator for one hour so that the meat is properly soaked with spices and seasonings.
4. From chilled meat mass form flat cutlets 1 cm thick.
5. Grease the grate of the grill pan with vegetable oil and place cutlets on it. Grill up to 10 minutes per side until desired doneness.
6. One minute before cooking, place a slice of cheese on the cutlets.

After the cheese slices are melted, the bun is cut and the grilled cutlet is placed inmiddle. Flavor with your favorite sauces, add herbs. Bon appetit!