Mini Hamburgers Recipe - Russian Kotletki

Russian Mini Hamburgers or Kotletki
© 2009 Barbara Rolek licensed to About.com, Inc.
Ratings (5)
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 12 mini hamburgers (4 servings)
Nutritional Guidelines (per serving)
1142 Calories
81g Fat
45g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12 mini hamburgers (4 servings)
Amount per serving
Calories 1142
% Daily Value*
Total Fat 81g 104%
Saturated Fat 14g 68%
Cholesterol 159mg 53%
Sodium 1688mg 73%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 11%
Protein 56g
Calcium 226mg 17%
*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.)

This recipe for Russian mini hamburgers or kotletki is a popular fast-food dish that is eaten for lunch and dinner. In Poland, these are called kotleciki (kawt-let-SEE-kee), which are miniature versions of kotlety. They can be made with any combination of ground meat, but beef and pork are most popular.

Grated potato or bread softened in milk can be used as a binder. If using the former, grate 1 medium peeled potato with the onion and skip the bread and milk.

Ingredients

  • 2 slices white bread (stale)
  • 1/2 cup milk
  • 1 medium onion (peeled and grated finely)
  • 12 ounces pork (ground)
  • 12 ounces ground beef (chuck)
  • 1 1/2 teaspoons salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 1/2 cups bread crumbs (fresh)
  • 1 cup vegetable oil (for frying)
  • Optional: small dill pickles or gherkins
  • Optional: sour cream

Steps to Make It

  1. In a small bowl, soak bread in milk until soft and all the milk has been absorbed. Transfer to a large bowl and add grated onion, meats, salt and pepper. Mix thoroughly.

  2. Using a small cookie scoop, portion meat into golf-ball-size pieces and flatten slightly. Coat the kotletki in breadcrumbs and let dry for about 10 minutes.

  3. Heat oil to a depth of 1/4 inch in a large skillet and brown kotletki on medium heat in batches, about 2 to 3 minutes per side, adding more oil, if necessary, and remove to a plate.

    When all kotletki have been browned, return them to the pan, adding more oil if necessary, cover and cook on low for 10 minutes, until completely done.

  4. Transfer to a serving plate and garnish with pickles and sour cream, if desired. Serve with buckwheat groats on the side.