They can be served as a salisbury steak with mashed potatoes and gravy or as we did -- on rye bread with sliced dill pickles or sweet pickle relish, sliced tomatoes with lots of black pepper, and onions.
Here's a larger picture of Polish hamburgers. These hamburgers taste great the next day as a sandwich for lunch.
Makes 4 to 6 large Polish Hamburgers - Mielone Kotlety
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 slice stale white bread
- 1/4-1/2 cup milk
- 3/4 pound ground beef
- 1/4-1/2 pound lean ground pork
- 1 small finely chopped onion
- 1 large slightly beaten egg
- Salt and pepper
- 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 at 325 degrees, uncovered, 30 minutes.
- Serve as you would a hamburger or like salisbury steak with mashed potatoes and mushroom sauce.