Beef Pork Patties Recipe Video

Beef and pork cutlets get their special flavor from grated raw onion. The moist patties cook up quickly and make an excellent weeknight meal. Serve with a salad and buttered boiled or mashed potatoes.


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings6
DishMain Ingredient


 Ground chuck12 Ounce (80 percent lean and 20 percent fat)
 Yellow onion1 Cup (16 tbs), grated through the large holes of a box grater
 Garlic2 Clove (10 gm)
 Salt1 Teaspoon
 Freshly ground black pepper1 Teaspoon
 Dried thyme leaves1 Teaspoon
 Fresh parsley1 Cup (16 tbs), chopped finely
 Egg1 Large
 Milk1 Cup (16 tbs)
 Fresh bread crumbs1 Cup (16 tbs), loosely packed
 Flour1 Cup (16 tbs) (for coating cutlets)
 Vegetable oil4 Tablespoon
 Dry white wine/Dry white french vermouth1 Cup (16 tbs) (for the sauce)
 Beef stock1 Cup (16 tbs) (for the sauce)
 Pepper1 Teaspoon (for the sauce)
 Butter1 Tablespoon, softened (for the sauce)

Nutrition Facts

Serving size

Calories 419 Calories from Fat 231

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 84.4 mg

Sodium 536.5 mg22.4%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2.3 g9%

Sugars 3 g

Protein 16 g32.2%

Vitamin A 20.4% Vitamin C 24%

Calcium 10.3% Iron 22.2%

*Based on a 2000 Calorie diet


1.In a large bowl, put the ground meat.
2.Add the onion. Do not mix yet.
3.Take a garlic press and put the garlic cloves through it and onto the meat.
4.Add the salt, pepper, thyme and parsley. Reserve a little parsley for garnish.
5.In a small bowl, crack the egg and beat it with a fork.
6.Stir the milk and bread crumbs into the beaten egg.
7.Pour egg mixture over the meat and mix well with your hands, squeezing the mixture gently. Mixture should be very moist. If necessary, add a tablespoon or so of water.
8.Cover and refrigerate.
9.When ready to cook, divide the meat into six even portions.
10.On a sheet of waxed paper, put a cup of flour.
11.Shape each piece of meat into a ball and roll to coat lightly with flour. Flatten into rounds about 1 inch thick.
12.In the meantime, in a large skillet, heat the vegetable oil over medium high heat.
13.When hot, arrange the patties leaving a little space between them.
14.Reduce heat to medium and cook 4 minutes. Turn the patties over and cook another 4 minutes.
15.Transfer them to paper towels to drain, then set them on a serving platter and keep warm while you make the sauce.

16.Discard the excess fat from the pan and return the pan to medium-high heat.
17.Add the wine. Stir with a wooden spoon to dislodge browned bits sticking to the bottom of the skillet.
18.Add the beef stock and continue cooking, stirring occasionally, until sauce thickens slightly.
19.Season with salt and pepper.
20.Remove the pan from the heat and add the softened butter. Swirl pan to melt the butter and incorporate into a sauce.

21.Spoon the sauce over cutlets and garnish with fresh parsley. Serve at once.