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French-style meat from minced meat in the oven
Instructions
I prepare the ingredients for French-style meat from minced meat. You can use any mince, but it should not be dry. If you use beef, it is better to add 10–15% pork fat.
To make the meat patty juicier, you need to add onion to it. To do this, I grate the onion.
I combine the minced meat, onion and egg in a bowl.
I add salt and spices. I mix well.
So that the patties do not crack during cooking, I beat the mince by lifting it up and throwing it forcefully back into the bowl. Then I let it stand for about 5 minutes.
I turn the oven on to 200 degrees. I grate the cheese.
I add garlic pushed through a press to it.
I mix this with the mayonnaise – this way the cheese will not burn in the oven.
I grate the carrot coarsely.
I cut the large onions into half-rings, and the medium and small ones into rings.
I cut the tomatoes into thin slices.
I line a baking sheet with parchment paper. First, you need to prepare a vegetable base for the patties. To do this, I lay out the onion at some distance from one another.
On top of it I place the grated carrot.
So that the patties are all the same shape and size, I pick out a suitable small bowl or salad bowl. To be safe, I grease it with oil and fill it with mince (about 110 grams). I pack it down well.
Then I turn the salad bowl upside down onto the carrot – the mince slides out easily.
On the patty I place an undisturbed ring of onion.
On top of it – a tomato.
And the cheese spread completes the construction. I put the baking sheet on the middle level of the oven.
After about 35 minutes the patties are fully baked and covered with a golden cap.The finished French-style minced meat in the oven gives off a pleasant aroma of warm garlic. I serve the dish hot with fresh herbs and vegetables. If you like, you can add any side dish.Give it a try, and bon appetit!
Tips
- 1
BEATING THE MINCE – the "secret" of the shape. Mince that has not been beaten cracks in the oven and loses its juices. Lifting and throwing it forcefully 5–7 times makes the mince springy so that it does not crack.
- 2
A BOWL AS A MOULD – the "secret" of the look. Shaping by hand gives patties of different shapes. Packing the mince into a bowl and turning it out makes them all identical and neat, as in a restaurant photo.
- 3
CHEESE + MAYONNAISE – the "secret" of the cap. Cheese on its own would burn over 35 minutes. Mixed with mayonnaise, it melts more slowly and forms a golden, tender cap.
- 4
THE VEGETABLE BASE – the "secret" of the juiciness. Patties placed straight on the baking sheet are dry. Onion and carrot underneath release their juices, and the patties braise in the vegetable stock from below. The same principle works in other kinds of baked patties and zrazy.
FAQ
Which mince should I choose? +
Ideally, pork mince with a little fat, around 15% (800 g – the "classic"). Alternatives: a 50/50 beef-and-pork mix (800 g – a "premium mix"), chicken mince from the thigh (800 g – "lean yet juicy"), turkey mince (800 g – "for a diet"), veal mince (800 g – "premium, more tender"), a pork-and-15%-fat mix (800 g – "the classic for patties"), boneless lamb (800 g – "an Eastern accent"), and a turkey-and-chicken mix (800 g – "light"). Freshly hand-chopped mince from the butcher is the "premium" option. Do not use: mince made from frozen pork skin (heavy) or very lean mince (the patties turn out dry). For the "classic", you definitely need fresh pork mince or a mix with some fat.
What can replace the mayonnaise in the cap? +
Alternatives: 20% sour cream (3 tbsp – "premium, more tender"), plain Greek yoghurt (3 tbsp – "for a diet"), a sour cream and cream cheese mix (1.5 tbsp of each – "premium"), 33% cream (3 tbsp – "premium, melting"), softened butter (50 g – the "classic"), a sour cream and 1 tsp mustard mix (3 tbsp – "fresh"), thick béchamel (3 tbsp – "a French accent"), and homemade mayonnaise on egg yolk (3 tbsp – "premium"). Homemade mayonnaise on olive oil is the "premium" option. Do not use: light mayonnaise (it will run) or sour-cream sauce with herbs. For the "classic", you definitely need regular 67%-fat mayonnaise.
How long does French-style meat from minced meat keep? +
In the fridge in a tightly closed container – 2–3 days. On the second day the flavour becomes richer, as the mince and vegetables soak up the juices more deeply. Before serving, reheat it in the microwave for 2–3 minutes or in the oven for 10 minutes at 150 °C under foil. In the freezer – up to 1 month; defrost it in the fridge for 8 hours. Straight from the oven, fresh and hot, it is at its best (maximum cheese aroma and juicy mince). Do not leave it at room temperature for longer than 4 hours. It is ideal to cook it "for two days" – it will be even tastier.
What to serve with French-style meat from minced meat? +
A classic for a celebration: with mashed potato made with cream. With whole boiled potatoes. With boiled basmati rice. With buckwheat. With braised sauerkraut. With green peas. With roasted vegetables (aubergine, courgette, pepper). With a fresh vegetable salad. With pickled gherkins. With dill and parsley. With a shot of cold vodka. With a glass of dry red wine. With tomato juice. With a slice of dark Borodinsky bread. With garlic croutons. For a "family celebration" it is universal. French-style patties for a birthday, an anniversary and a Sunday lunch.
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