My kids had been asking for burgers the past few days, but I didn’t have any hamburger buns on hand. So I decided to make hamburger cutlets and wrap them with lettuce instead. My kids loved this dish, and I like how it feels lighter than eating a traditional burger.
These hamburger cutlets are made healthier by baking instead of deep frying. They also have a good serving of cauliflower in them. I often mix in riced cauliflower or broccoli into ground beef, and it turns the texture softer while making the dish lighter.
I refrigerated some uncooked patties to pack for lunch the next day. If you want to prep the cutlets for later, place the pank-coated patties in an airtight container before baking for up to 2 days. The next day, I air-fried the cutlets instead, taking only 12~15 minutes to cook through. Check out this post for more details.
Crispy Golden Panko
There are a couple of ways to get golden panko without frying the cutlets.
One way is to toast the panko bread crumbs in a pan before coating the patties. It only takes a few minutes over medium-high heat to get the panko bread crumbs toasted. You can either toast them in a dry pan or lightly oil the pan.
Another way is to drizzle melted butter over the cutlets right before baking. The butter burns faster than oil and helps get that golden color. And, of course, butter makes anything taste better.
Baked Hamburger Cutlet
These hamburger cutlets are made healthier by baking instead of deep frying. They also have a good serving of cauliflower in them.
- 2 1/2 cup panko bread crumbs
- 1/2 cup milk
- 1 lb ground beef
- 6 oz riced cauliflower defrosted if using frozen
- 1 tsp salt
- 1 tsp onion powder
- 1 cup shredded cheddar cheese
- 2 egg
- 2 tbsp butter melted
Position the rack in the middle and preheat the oven to 400 F. Line a baking sheet with parchment paper.
In a large bowl, mix 1/2 cup of panko and milk. Let the panko soak up the milk for 5 minutes.
Add ground beef, riced cauliflower, salt, onion powder, and cheddar cheese. Mix using your fingers.
Form patties using about 1/4 cup of mixture for one patty. Make a slight indentation in the middle of the patties. (The center will puff up while cooking.)
In a small bowl, beat the eggs.
On a plate, spread 1 cup of panko bread crumbs. (When the panko gets wet during the coating process, add more fresh panko to the plate.)
One by one, dip the patties into the eggs with one hand and then place them on the plate with panko. Using your other dry hand, coat the patties all over with panko. Lay the panko-coated patties on the baking sheet without touching each other.
(optional) If you are prepping for later, you can refrigerate the patties at this stage for up to 2 days.
Drizzle melted butter on top of the patties. Butter will help the panko turn golden brown.
Bake for 15 minutes. Flip the patties and drizzle butter on top. Bake for another 10 minutes or until cooked through.
You can air fry these hamburger cutlets instead of baking. Place the patties on the air fryer basket in a single layer. Drizzle melted butter on top. Air fry for 12~15 minutes at 350 F, flipping the cutlets halfway through and drizzling more butter.