Best Grammys Polish Pork Hamburgers Recipes
GRAMMY'S POLISH PORK HAMBURGERS
My husband's grandmother simply calls these Polish Hamburgers (though they likely have a mix of Eastern European roots), and they are a nice change from beef hamburgers. Serve on fresh rolls with lettuce, tomato, ketchup, and mustard. For those who wish to substitute the egg, Ener-G egg replacer powder works perfectly in this recipe when prepared according to the box instructions.
Provided by subaruthie
Categories Pork
Time 30m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine bread crumbs and spices in a mixing bowl.
- Add pork and mix slightly.
- Add egg or egg substitute (for Ener-G egg replacer powder, add an additional 2 tablespoons water).
- Mix all ingredients thoroughly.
- Shape into six patties. Refrigerate for several hours if desired to allow flavors to mix.
- Heat a large, nonstick frying pan over medium heat.
- Add patties to pan and cover for 5-10 minutes until bottoms are crisp and brown.
- Turn patties over and repeat for other side.
- Serve on fresh rolls with lettuce, tomato, ketchup, and mustard.
POLISH HAMBURGERS FOR A CROWD
You know how sometimes you wonder where all those hungry people came from? Well, here's an easy do-ahead way to keep them happy, while you barbecue the ribs and cook the kielbasa. I DON'T know why these should be called Polish, but the recipe came from my Polish aunt, we are of Polish descent and we've enjoyed these for some time. Great for cook-out season. Or how about tailgating? Go Black and Gold!
Provided by Jezski
Categories Meat
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the beef, salt and pepper. Shape into 24 patties.
- Place in baking pan in single layer and bake in a 400 oven until browned.
- Combine chili sauce, beer, ale or consomme, onion soup mix and Tabasco.
- Bring to a boil. Pour over hamburgers and bake 15 minutes. Then just keep them warm until they're gone. Or until the crowd is gone. Leftovers are good, too.
Nutrition Facts : Calories 351.6, Fat 22.8, SaturatedFat 8.9, Cholesterol 102.9, Sodium 739, Carbohydrate 4.6, Fiber 1.1, Sugar 2.1, Protein 28.7
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
GRILLED PORK BURGERS
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.
Nutrition Facts : Calories 522 calories, Fat 28g fat (11g saturated fat), Cholesterol 145mg cholesterol, Sodium 690mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
PERFECT PORK BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 burgers
Number Of Ingredients 9
Steps:
- Pulse the bacon and garlic in a food processor until coarsely ground.
- Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
- Serve the patties on the buns; top with coleslaw.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love