Best Russian Hamburgers Recipes

Russian Hamburgers image

Provided by Andtototoo

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 (1 lb) frozen bread dough
3 hard-boiled eggs
3 tablespoons oil
1 onion, diced
2 lbs ground beef
salt, as needed
ground black pepper, as needed
oil, for deep frying

Steps:

Defrost two loaves of store-bought frozen bread dough.
In a large frying pan put the 3 Table oil and the onion.
Stir-fry until the onion is tender.
Add the gound beef, and cook until browned, mashing up the meat well with the back of a large spoon.
Add salt and pepper to taste.
Turn off heat.
Dice the eggs and blend into the meat mixture.
Roll out circles of the bread dough.
Put a mound of hamburger in the center of each bread dough circle.
Bring the edges of the bread dough up around the meat and form a dough ball with the meat securely inside.
Deep fry in hot oil, in batches, until well browned.
Drain on paper towels.

Nutrition Facts : Calories 431.6, Fat 32.1, SaturatedFat 10.7, Cholesterol 208.8, Sodium 131.3, Carbohydrate 2.1, Fiber 0.3, Sugar 1.1, Protein 31.4

Kotleti image

Provided by Anya von Bremzen

Yield Serves 4

Number Of Ingredients 10

1 1/2 pounds freshly ground beef chuck (or a mixture of beef and pork)
2 slices stale white bread, crusts removed, soaked for 5 minutes in water and squeezed
1 small onion, grated
2 medium garlic cloves, crushed in a press
2 tablespoons ﬁnely chopped dill or parsley
2 1/2 tablespoons full-fat mayonnaise
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
2 to 3 cups ﬁne dried bread crumbs for coating
Canola oil and unsalted butter, for frying

Steps:

1. In a mixing bowl, combine the ﬁrst eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, ﬂattening them out slightly and pressing down for the crumbs to adhere.
3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.