|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*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.|
Mielone kotlety (pronounced myeh-LOH-neh kawt-LEH-tih) are a favorite of many Polish families. Literally "ground cutlets," they can be made with any combination of pork, veal, or beef. Typically, they are 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.
Gather the ingredients.
In a large bowl, soak the bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper, and mix thoroughly. If the mixture feels too mushy, add 1 to 2 tablespoons of bread crumbs.
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.
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 remaining 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.