Tulo

Mince Meat Patties Recipe

Four browned mince meat patties stacked on a white plate with a skillet and chopped parsley in the background.
Photo by Nadin Sh on Pexels

Grated onion and a small amount of breadcrumb-and-egg binder keep the patties moist and hold them together without making them feel like meatloaf, while a hot skillet builds a deep brown crust before the inside overcooks.

Prep
15 min
Cook
16 min
Total
31 min
Servings
4

Ingredients

Servings4
  • 1 lb ground beef (mince), 80/20
  • 1/2 medium onion, finely grated
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/3 cup dry breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 1/2 tsp black pepper, cracked
  • 1 tbsp vegetable oil, for frying

Nutrition per serving

Calories
379
Protein
23g
Carbs
9g
Fat
28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a large bowl, combine the ground beef, grated onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt, and pepper.
  2. 2Mix with your hands just until the ingredients are evenly distributed; stop as soon as no dry breadcrumbs are visible.
  3. 3Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 1/2 inch thick. Press a shallow dimple into the center of each with your thumb.
  4. 4Cover and refrigerate the patties for at least 15 minutes to firm up.
  5. 5Heat the oil in a large skillet over medium-high heat until shimmering.
  6. 6Add the patties in a single layer, working in batches if needed, and cook for 4-5 minutes per side, without pressing down on them, until deeply browned and an instant-read thermometer inserted into the center reads 160°F (71°C).USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
  7. 7Transfer the patties to a plate and let them rest for 3 minutes before serving.
How to Use a Meat Thermometer

Tips & variations

  • Grate the onion on the fine side of a box grater rather than dicing it; the extra moisture and fine texture disappear into the meat instead of leaving crunchy bits.
  • Swap the breadcrumbs for the same amount of rolled oats or crushed crackers if that's what's on hand.
  • Add 2 tablespoons of grated Parmesan or a handful of shredded cheddar to the mix for a richer, saltier patty.
  • For a spiced version, stir in 1/2 teaspoon smoked paprika and a pinch of cumin along with the salt and pepper.

Storage & reheating

Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of water, or in a 300°F (150°C) oven, until warmed through. Raw shaped patties can be frozen between layers of parchment paper for up to 3 months; thaw overnight in the refrigerator before cooking.

Tips from the Tulo kitchen

  • Chilling the shaped patties before frying keeps them from falling apart in the pan, since cold fat holds the patty together while it firms up on contact with the heat.
  • A cast iron or stainless steel skillet browns the patties better than nonstick, since the fond that builds up is what gives the crust its flavor.

FAQ

Why do my mince meat patties fall apart while cooking?

This usually means not enough binder or too little chilling time. Make sure the egg and breadcrumbs are fully mixed in, and refrigerate the shaped patties for at least 15 minutes before they hit the pan.

What's the best ground beef ratio for patties?

80/20 (80% lean, 20% fat) gives the juiciest result. Leaner beef, like 90/10, dries out faster and benefits from an extra tablespoon of grated onion or a splash more Worcestershire sauce.

Can I bake mince meat patties instead of frying them?

Yes. Bake on a lined sheet pan at 400°F (200°C) for 18-20 minutes, flipping halfway, until they reach 160°F (71°C) internally. They won't develop as deep a crust as pan-frying, but they cook more evenly with less attention.

Can I use ground lamb or turkey instead of beef?

Yes, both work with this same method. Ground turkey benefits from an extra tablespoon of oil or a spoonful of grated onion mixed in, since it has far less natural fat than beef.

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