Mini Hamburgers (Russian Kotletki)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 01/18/22
Mini Hamburgers Recipe - Russian Kotletki

 vadimrysev / iStock / Getty Images Plus

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 servings
Yield: 12 mini hamburgers
Nutrition Facts (per serving)
868 Calories
53g Fat
41g Carbs
53g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 868
% Daily Value*
Total Fat 53g 68%
Saturated Fat 14g 71%
Cholesterol 157mg 52%
Sodium 1319mg 57%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 53g
Vitamin C 2mg 9%
Calcium 184mg 14%
Iron 6mg 34%
Potassium 818mg 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 stale white bread

  • 1/2 cup milk

  • 1 medium onion, finely grated

  • 12 ounces ground pork

  • 12 ounces ground beef chuck

  • 1 1/2 teaspoons salt, or to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/2 cups fresh breadcrumbs

  • 1 cup vegetable oil, for frying

  • Small dill pickles, or gherkins, optional

  • Sour cream, optional

Steps to Make It

  1. Gather the ingredients.

  2. 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.

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

  4. 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.

  5. 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.

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

  7. Enjoy.