1-1,5 kg minced meat (I have pork+beef)
3-4 medium potatoes (raw)
1 bun (or white bread)
Salt, pepper, mustard, cooking oil.
Chop the potatoes and onion in a blender (mince with a meat grinder).
Break the buns (bread) into pieces and soak them in milk so that they are completely covered.
Allow the bread to swell and absorb the liquid.
Without squeezing the milk, add the bread to the mince, I even pour all the milk and crumbs into the mince.
Add the egg, the contents of the blender, salt and pepper to taste…but do not over-salt…
I add another 1 tablespoon of mustard.
But also do not overdo it … the amount depends on the strength.
I have it is not spicy, medium spiciness.
Knead the meat well, adding 1 tablespoon of vegetable oil.
And you can give it a little rest (as well as the dough). At least 10 minutes.
Heat a small amount of vegetable oil.
Using wet hands we form cutlets and put them in a pan, then lower the heat and fry our cutlets.
When they have browned on one side, turn them over and cover the pan with a lid.
Now our burgers are frying (the second side) and stewing.
I used to fry them, and then stew them in gravy.
Now it is no longer necessary.
The meatballs are soft and juicy!