Polish Hamburgers Mielone Kotlety Recipes
POLISH HAMBURGERS (MIELONE KOTLETY)
Steps:
- Gather the ingredients.
- 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 of bread crumbs .
- Divide 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.
- Serve as you would a hamburger or Salisbury steak.
Nutrition Facts : Calories 297 kcal, Carbohydrate 4 g, Cholesterol 117 mg, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, Sodium 167 mg, Sugar 1 g, Fat 19 g, ServingSize 4 to 6 hamburgers, UnsaturatedFat 0 g
KLUPSKIES (POLISH BURGERS)
This recipe is a family favorite that was passed down over the generations. Grandma and Pap just ate them plain, with a fork (sometimes dipped in ketchup), but our family likes to top these burgers with cheese and serve on a hamburger bun in a the traditional way. I have also seen these referred to as Kotlety Mielone. These can also be cooked on the grill.
Provided by Brandi Rose
Categories World Cuisine Recipes European Eastern European Polish
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties.
- Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 10.6 g, Cholesterol 115.3 mg, Fat 15.1 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 5.7 g, Sodium 362.7 mg, Sugar 3.4 g
EASTERN EUROPEAN KOTLETY
While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.
Provided by LYNNINMA
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
- Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 18.9 g, Cholesterol 97.5 mg, Fat 18.7 g, Fiber 0.7 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 619.7 mg, Sugar 0.7 g
POLISH MEATBALLS AKA KOTLETY
This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.
Provided by SlooowCooker
Categories Meat
Time 40m
Yield 8 kotlety, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients for the kotlety in a bowl till everything comes together.
- Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
- Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
- Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
- Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
- Once all the kotlety are cooked, put them to the side.
- Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
- Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
- Serve kotlely, pour sauce on top.
Nutrition Facts : Calories 373.9, Fat 24.5, SaturatedFat 10.6, Cholesterol 150.4, Sodium 488.1, Carbohydrate 11.9, Fiber 0.8, Sugar 1.6, Protein 24.9
KLUPSKIES (POLISH BURGERS)
This recipe is a family favorite that was passed down over the generations. Grandma and pap just ate them plain, with a fork (sometimes dipped in ketchup), but our family likes to top these burgers with cheese and serve on a hamburger bun in a the traditional way. I have also seen these referred to as Kotlety Mielone. For the juciest burgers, do not press the meat and try to only flip once.
Provided by BrandiRose
Categories Meat
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix beef, onion, green pepper, eggs, salt, and ketchup.
- Tear bread up into small chunks (1/2 inch pieces) and mix into the beef until the pieces are evenly distributed.
- Form meat into 4 patties.
- Cook in a skillet sprayed with Olive Oil spray over medium heat until one side is browned (approximately 10 minutes). Turn and cook other side, until the other side is brown and the juices from the burgers run clear. **Please note that these can also be cooked on the grill.
Nutrition Facts : Calories 312.2, Fat 18.7, SaturatedFat 7.2, Cholesterol 123.6, Sodium 386.5, Carbohydrate 10.6, Fiber 0.9, Sugar 3.4, Protein 24.1
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