This recipe for Polish hamburgers -- mielone kotlety (literally "ground cutlets") pronounced myeh-LOH-neh kawt-LEH-tih -- is a favorite in many Polish families.
While they can be made with any combination of pork, veal or beef, because veal is so expensive, you will see them typically made with just pork and beef.
They can be served as a Salisbury steak with mashed potatoes and gravy or more American-style 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 largen egg (slightly beaten)
- Salt and pepper to taste
- In a large bowl, soak 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 breadcrumbs.
- Divide meat mixture into 4 to 6 portions and shape into a round or oval hamburger shape. Lightly coat a skillet with cooking spray and very slowly fry the patties thoroughly (because of the pork) until done.
- Alternatively, brown the patties on both sides and transfer to a pan with 2 tablespoons water or stock and bake uncovered at 325 F for 30 minutes.
- Serve as you would a hamburger or like Salisbury steak with mashed potatoes and mushroom sauce or another type of gravy.
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 Recipe: This meatloaf has a surprise inside -- mushrooms -- and is another example of Eastern Europeans' love of hiding one food inside another food.
- Ukrainian Meat Patties Recipe: Similar 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 Recipe: The 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 Recipe: Romanians 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.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|