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Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Place the minced meat in a very large mixing bowl or directly onto a clean cutting board. Using a potato masher or your hand, create a deep well in the center of the meat.

Crack the two eggs into the well, then add the cubed, softened butter on top of the eggs.

Add the finely chopped red bell pepper, shredded carrot, shredded onion, grated potato, minced garlic, and chopped fresh parsley into the well on top of the eggs and butter.

Scoop the softened cream cheese from its container and place it on top of the other ingredients in the well. Sprinkle the salt and black pepper over all the ingredients.

Thoroughly mix all the ingredients together by hand until well combined and evenly distributed throughout the minced meat. Ensure no pockets of unmixed ingredients remain.

Once mixed, flatten the entire meat mixture into a large, uniform, circular layer, about 1/2 to 3/4 inch thick, using the potato masher or your hands.

Using a circular mold (such as an empty cream cheese container or a large cookie cutter, about 3-4 inches in diameter), cut out individual round patties from the flattened meat mixture. Gently re-form any leftover meat scraps and cut additional patties until all the mixture is used.

Carefully transfer the formed patties to the prepared baking sheet, arranging them in a single layer with a little space between each. Make indentation marks on the top surface of each patty using the tines of a fork, creating a ribbed pattern.

Bake the patties in the preheated oven for 30 minutes, or until they are browned and cooked through. The internal temperature should reach 160°F (71°C).

Once baked, remove the patties from the oven. Serve immediately on a platter, garnished with fresh lettuce leaves.


Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Place the minced meat in a very large mixing bowl or directly onto a clean cutting board. Using a potato masher or your hand, create a deep well in the center of the meat.

Crack the two eggs into the well, then add the cubed, softened butter on top of the eggs.

Add the finely chopped red bell pepper, shredded carrot, shredded onion, grated potato, minced garlic, and chopped fresh parsley into the well on top of the eggs and butter.

Scoop the softened cream cheese from its container and place it on top of the other ingredients in the well. Sprinkle the salt and black pepper over all the ingredients.

Thoroughly mix all the ingredients together by hand until well combined and evenly distributed throughout the minced meat. Ensure no pockets of unmixed ingredients remain.

Once mixed, flatten the entire meat mixture into a large, uniform, circular layer, about 1/2 to 3/4 inch thick, using the potato masher or your hands.

Using a circular mold (such as an empty cream cheese container or a large cookie cutter, about 3-4 inches in diameter), cut out individual round patties from the flattened meat mixture. Gently re-form any leftover meat scraps and cut additional patties until all the mixture is used.

Carefully transfer the formed patties to the prepared baking sheet, arranging them in a single layer with a little space between each. Make indentation marks on the top surface of each patty using the tines of a fork, creating a ribbed pattern.

Bake the patties in the preheated oven for 30 minutes, or until they are browned and cooked through. The internal temperature should reach 160°F (71°C).

Once baked, remove the patties from the oven. Serve immediately on a platter, garnished with fresh lettuce leaves.
