These homemade patties turn out especially juicy: onions, peppers, and tomatoes soften under the lid, the meat soaks up their savory juices, and everything is finished with a stretchy, golden cheese cap. One skillet, one complete dinner — fast, satisfying, and deeply flavorful.
Ingredients
- Ground meat — 1.1–1.3 lb | 500–600 g
- Yellow onion — 1 piece
- Sweet bell pepper — 1–2 pieces
- Ripe tomatoes — 2–3 pieces
- Fresh parsley — 1 bunch
- Grated cheese — 5.3 oz | 150 g
- Vegetable oil — 2–3 tbsp
- Salt, black pepper, paprika, dried garlic — to taste
- Water — 2–3 tbsp (if needed)
Step-by-Step Recipe
- Prepare the meat mixture: season it with salt, black pepper, paprika, and dried garlic. Add the finely chopped parsley and knead thoroughly for 1–2 minutes until smooth and cohesive. Shape 6–8 large oval patties, wetting your hands with water.
- Make the vegetable bed: slice the onion into half-moons, cut the pepper into strips, and slice the tomatoes into rounds.
- Heat 1–2 tbsp of oil in a skillet over medium heat. Add the onion and pepper and cook for 3–4 minutes until softened. Spread them evenly across the pan, then arrange the tomato slices on top and lightly season with salt.
- Place the patties over the vegetables. Cook uncovered for 6–7 minutes until browned, then carefully flip and cook the second side for 5–6 minutes.
- Add 2–3 tbsp of water (if there isn’t much released liquid), cover, and simmer for 7–8 minutes until the meat is cooked through and the vegetables are tender.
- Scatter the grated cheese over the patties, cover again, and heat for 2–3 minutes, until the cheese is fully melted. Let the dish rest for 2–3 minutes, then serve.
Nutrition (per serving)
| Calories | ≈ 500 kcal |
|---|---|
| Protein | ≈ 35 g |
| Fat | ≈ 35 g |
| Carbohydrates | ≈ 12 g |
| Fiber | ≈ 3 g |
| Sodium | ≈ 800 mg |
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Tips and Variations
- Which meat to use: beef, a beef-pork blend, or turkey all work well. For chicken or turkey, mix in 1 tbsp of oil for extra juiciness.
- Cheese: mozzarella, sulguni, or gouda give the best stretch. Grate it on a medium grater so it melts evenly.
- Less moisture: remove the juicy seed core from the tomatoes or use fleshy varieties such as plum tomatoes or beefsteaks.
- In the oven: arrange the vegetables and patties in a baking dish, bake at 400°F | 200°C for 20–25 minutes, then top with cheese and return to the oven for another 5 minutes.
- Make-ahead: shape the raw patties, freeze them in a single layer, then transfer to a bag. Cook for 2–3 minutes longer.
FAQ
Can I replace dried garlic with fresh garlic?
Yes. Use 1–2 small cloves, finely minced, and mix them into the meat. Add with care so the garlic doesn’t overpower the flavor of the meat and vegetables.
The patties are a little dry — what should I do?
Add 1 tbsp of vegetable oil or 1–2 tbsp of ice-cold water to the meat mixture and knead until tacky. Avoid overcooking; simmer covered until done.
The patties fall apart while frying — how can I prevent that?
Knead the meat mixture thoroughly for 1–2 minutes, chill it for 15 minutes before shaping, and form the patties with damp hands. If needed, add 1 tbsp of breadcrumbs.