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Broiled Meat Cakes

A dish of finely chopped beef formed into flat cakes, seasoned with salt and pepper, broiled and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Meat Cakes

Ingredients

Directions

Prepare

  1. Chop the lean raw beef finely.

  2. Season the beef with coarse sea salt and black pepper.

  3. Shape the mixture into small, flat cakes.

Cook and serve

  1. Broil the cakes in a greased broiler or frying pan.

  2. Spread butter on top of the cakes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Lean raw beef
Forms the body of the cakes and provides the meaty flavor and protein structure.
Butter
Adds richness and a silky mouthfeel to the hot cakes.

The step that matters

Broil the cakes in a greased broiler or frying pan. Raw beef cooks through quickly at high heat, and a greased surface keeps the cakes from sticking and helps them brown. Cooking them unevenly can leave the centre undercooked or the outside dry.

“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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