Onion is an important component of the cutlet mince. The ingredient not only makes the dish juicy but also helps the cutlets to hold their shape. However, you need to know in what form it is better to add them so that the dish is perfect.

FoodOboz editorial staff has collected information and will tell you how to add onions to minced meat for cutlets correctly and in what form to make them juicy.

How to properly add onions to minced meat?

Rule 1

It should be noted that in the process of cooking cutlets, it is not necessary to limit yourself to adding only one onion. Such a component will not spoil the dish. It is important that in such a case you need to pay attention to the weight. The proportions of raw onions per 1 kg of minced meat are about 200 g, fried is 300 g. They should be added in grated form.

Rule 2

It is better to add onions before cooking cutlets. The same applies to herbs, if you use them.

Note: some experienced housewives advise frying minced meat after adding onions. This will help to avoid excess juice, which can be released from the vegetable and which will lead to a faster souring of the dish.

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