This Ukrainian meat patties recipe or sichenyky can be made with a combination of ground meats or all ground pork. This is the Ukrainian version of a hamburger. The mixture is very moist to keep it tender. The patties are browned in a skillet and finished in the oven. Here are more Eastern European hamburger recipes.
Here's a larger photo of Ukrainian meat patties.
- 2/3 cup dry bread crumbs
- 1 cup milk
- 1/2 pound ground beef chuck
- 1/2 pound ground lean pork
- 1/2 pound ground veal
- 1 small grated onion
- 1 large egg
- Salt and pepper to taste
- Optional: dry bread crumbs for dredging
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- In a large bowl, place 2/3 cup bread crumbs and pour the milk over. Mix and let crumbs absorb milk for 10 minutes (if too dry, add more milk). Add beef, pork, veal, onion, egg, and salt and pepper, mixing well. You may want to fry up a small patty to make sure you have added enough salt.
- Heat oven to 350 degrees. Form meat mixture into flat patties and dredge both sides in bread crumbs. Let rest a few minutes.
- Heat a large skillet and add 1 tablespoon butter and 1 tablespoon oil. Fry patties in batches so as not to overcrowd, until golden brown on both sides. Add remaining butter and oil as necessary.
- Transfer meat patties to a baking sheet pan and finish in the oven for about 25 minutes or until completely done. Serve as is or napped with mushroom sauce and accompanied by a green vegetable such as Brussels sprouts. These patties are terrific the next day on rye bread.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||11 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||1 g|