Ground meat in the context of Patty

Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.

Jiaozi (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ.tsɹ̩] ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (水餃; shuǐjiǎo), steamed (蒸餃; zhēngjiǎo), pan-fried (煎餃; jiānjiǎo), deep-fried (炸餃; zhàjiǎo), or baked (烤餃; kǎojiǎo), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (湯餃; tāngjiǎo). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune.

A Japanese variety of jiaozi is referred to as gyōza. Jiaozi was introduced to Japan by the return of millions of Japanese colonizers from China following the end of World War II (specifically the Second Sino-Japanese War). In the West, pan-fried jiaozi or jianjiao may be referred to as potstickers, derived from the Chinese word guōtiē (鍋貼; 'pot stick'). This is a misnomer, however, as "potsticker" in its original usage in northern China refers to a specific type of dumpling considered distinct from the jiaozi.

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.

When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing.

Kebab (UK: /kɪˈbæb/ kib-AB, US: /kɪˈbɑːb/ kib-AHB), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East.

Kebabs consist of cut up ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

In cuisine, cutlet (derived from French côtelette, côte, "rib") refers to:

1. a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken
2. a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
3. a croquette or cutlet-shaped patty made of ground meat
4. a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak
5. a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
6. a mash of vegetables (usually potatoes) fried with bread

A cookie cutter in North American English, also known as a biscuit cutter outside North America, is a tool to cut out cookie/biscuit dough in a particular shape.

They are often used for seasonal occasions when well-known decorative shapes are desired, or for large batches of cookies where simplicity and uniformity are required. Cookie cutters can also be used for shaping, molding, forming and cutting numerous other types of foods, including meat patties, pancakes, sandwiches and decorative embellishments for platters (for example, fancy-cut fruit).

This is a list of notable hamburger variants. A hamburger typically consists of a cooked patty of ground meat usually placed between two slices of a bread roll. Hamburgers are often served with other toppings and condiments. There are many types of regional hamburgers with significant variations.

Jiaozi or gyoza (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ.tsɹ̩] ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (水餃; shuǐjiǎo), steamed (蒸餃; zhēngjiǎo), pan-fried (煎餃; jiānjiǎo), deep-fried (炸餃; zhàjiǎo), or baked (烤餃; kǎojiǎo), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (湯餃; tāngjiǎo). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune.

A Japanese variety of jiaozi is referred to as gyōza. Jiaozi was introduced to Japan by the return of millions of Japanese colonizers from China following the end of World War II (specifically the Second Sino-Japanese War). In the West, pan-fried jiaozi or jianjiao may be referred to as potstickers, derived from the Chinese word guōtiē (鍋貼; 'pot stick'). This is a misnomer, however, as "potsticker" in its original usage in northern China refers to a specific type of dumpling considered distinct from the jiaozi.

Meatloaf is a dish of ground meat combined with other ingredients, formed into the shape of a loaf, then baked or smoked. It may be hand-formed on a baking tray or pan-formed in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.

The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, cheeses, or vegetables.