Polish Hamburgers (Mielone Kotlety)

Polish Hamburgers - Kotlety

Barbara Rolek

  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 4 to 6 hamburgers (4-6 servings)
Nutritional Guidelines (per serving)
241 Calories
11g Fat
6g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 hamburgers (4-6 servings)
Amount per serving
Calories 241
% Daily Value*
Total Fat 11g 15%
Saturated Fat 4g 21%
Cholesterol 110mg 37%
Sodium 159mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 26g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polish hamburgers (mielone kotlety) are a favorite of many Polish families. Literally "ground cutlets," they are pronounced myeh-LOH-neh kawt-LEH-tih. While they can be made with any combination of pork, veal, or beef they are most typically made with just pork and beef because veal is so expensive.

Frying is one common preparation method, but you can also bake these Polish hamburgers. They can be served as a Salisbury steak with mashed potatoes and gravy as the centerpiece of a family dinner. Or they can be used for a more American-style hamburger sandwich on rye bread or a hamburger bun with sliced dill pickles or sweet pickle relish, sliced tomatoes, and lots of black pepper and onions.

These hamburgers taste great the next day as a sandwich for lunch or as a great picnic meal.


  • 1 slice white bread (stale)
  • 1/4 to 1/2 cup milk
  • 3/4 pound ground beef
  • 1/4 to 1/2 pound pork (lean ground)
  • 1 small onion (finely chopped)
  • 1 large egg (slightly beaten)
  • Salt, to taste
  • Pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, soak the bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons of breadcrumbs.

  3. Divide the meat mixture into 4 to 6 portions and form each into a round or oval hamburger shape. Lightly coat a skillet with cooking spray and very slowly fry the patties thoroughly until done. For food safety, you want both the pork and the beef to be cooked to a safe temperature.

  4. Serve as you would a hamburger sandwich or like Salisbury steak with mashed potatoes and mushroom sauce or another type of gravy.

Cover and refrigerate any leftover hamburger patties. You can reheat them in the microwave to use for sandwiches or a main course protein.


Alternatively, brown the patties on both sides and transfer them to a pan with 2 tablespoons water or stock. Bake uncovered at 325 F for 30 minutes.

More Chopped Meat Recipes

  • Polish Meatballs with Sour Cream Mushroom Sauce Recipe: This satisfying comfort-food dish can be served with mashed potatoes, noodles or rice.

  • Polish Meatloaf RecipeThis meatloaf has a surprise inside—mushrooms—and is another example of Eastern Europeans' love of hiding one food inside another food.

  • Ukrainian Meat Patties RecipeSimilar to Polish hamburgers, these can be made with any combination of beef, pork, and veal. The mixture is very moist to keep it tender. The patties are browned in a skillet and finished in the oven.

  • Russian Hamburgers RecipeThe meat mixture for these burgers is similar to their Polish and Ukrainian counterparts. The difference is their size, which is purposely kept small. Sometimes grated cooked potato takes the place of bread as a binder.

  • Romanian Breaded Meat Patties RecipeRomanians typically make a large quantity of​ these hamburgers at one time because they are delicious the next day cold on rye bread with whole-grain mustard, and perfect for picnics or traveling.