Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Breaded Ground Meat
Ingredients
Directions
Prepare
Mix the ground meat with salt and pepper.
From this paste, shape 6 flat patties about 1/2 inch thick.
Cook and serve
Dredge with bread crumbs and fry in hot shortening.
Serve with French fries, mashed potatoes or boiled vegetables with melted butter on top of them.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ground sirloin
- Forms the patty and provides the meat flavour and juiciness that the dish is built around.
- Bread crumbs
- Form a crisp, browned coating on the outside of the patties as they fry.
- Butter or lard
- Fat for frying that conducts heat and adds browning and flavour to the coating.
The step that matters
Frying in hot shortening. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the crumbs absorb fat and turn greasy while the patty cooks slowly inside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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