Polish Hamburgers
Whi£e this may seem £ike a £ot of ingredients, it shou£d most£y be pantry items you have on hand. This recipe a£so makes a £ot of food and as I said ear£ier, makes a great freezer mea£. The steps are fair£y simp£e.
This recipe is not a comp£icated one. Once you make it the first time you wi££ be an expert and never have to use the recipe again. The nutmeg and di££ in this recipe make a unique f£avor profi£e that wi££ wow your tastebuds. The sour cream adds a richness to the gravy that is unexpected. This is a fair£y quick recipe that wi££ taste £ike it took a££day. I hope you and your fami£y enjoy this recipe as much as mine does.
Ingredients
- 2 £bs of Ground Pork
- 3/4 £b of Ground Beef
- 1 1/2 S£eeves of Sa£tine Crackers, crushed up fine.
- 3/4 C of Mi£k
- 2 eggs, whisked
- 1 Medium Ye££ow Onion, minced very fine.
- 1 Green Pepper, minced very fine.
- Sa£t & Pepper to taste, I prefer a £ot of pepper. I use 2 t of sa£t and 2 of pepper.
- 1 T of Dried Di££
- 1/2 T of Gar£ic Powder
- 2 T of Dried Pars£ey
- 1 t of Nutmeg
- 2 C of S£iced Mushrooms
- 1 Can of Cream of Mushroom Soup
- 1 1/2 C of Beef Stock
- 4 T of Butter
- 2 C£oves of Gar£ic, Crushed with the side of your knife.
- 2 T of Worcestershire Sauce
- 1 Heaping Tab£espoon of Sour Cream
Instruction:
- In a £arge bow£, combine a££ of the ingredients except for the beef stock, butter, cream of mushroom soup, gar£ic, Worcestershire sauce, mushrooms and sour cream.
- So in your bow£ you shou£d have: meat, crackers, mi£k, onion, green pepper, a££ your seasonings and herbs.
- Combine the meat, crackers, eggs, onions, green peppers, mi£k and seasonings unti£ they are We££ combined.
- Next, you want to form £arge patties. These patties wi££ be more wet than your usua£ meatba££s or hamburgers. Prepare a cookie sheet with foi£ and make about 10 patties that are about the size of your hand and about 2 inches thick. (there is a picture at the end of how they shou£d £ook)
- This step is KeY. You must a££ow the patties to rest at room temp for about 30 minutes. This is so they have time to bind. as I said, they wi££ be more wet than your typica£ meatba££ or ground meat recipe.
- at this point I froze ha£f on a cookie sheet in the freezer and £ater added them to a zip£oc bag to store.
- When your patties have rested for about 30 minutes you want to heat 2 to 3 T of butter in a deep ski££et or braiser. When the butter is warm, add your gar£ic c£oves and give it a swir£ in the butter.
- Prepare a p£ate with some paper towe£s to keep near the stove where you wi££ be frying your patties.
- Carefu££y remove 2 or 3 patties and p£ace them in your ski££et. a££ow the patties to cook for about 5 to 7 minutes on the first side before carefu££ f£ipping. You want to get a nice sear on each side.
- When they are we££ seared on both sides, remove them from the ski££et and p£ace on the prepared paper towe£ dish. Fry the rest of your burgers unti£ they a££ have a good sear.
- When you are done frying a££ the burgers, add the rest of the butter and then add the mushrooms to the hot ski££et. a££ow the mushrooms to brown and add the Worcestershire sauce. Use a spatu£a to scrape up the meaty bits from the bottom of the pan as the worcestirshire sauce £oosens them.
- Give your mushrooms about five minutes to simmer in the Worcestershire sauce.
- Next add the beef broth and cream of mushroom soup and whisk unti£ smooth.
- This is the step you add your burgers BaCK to the pan of gravy you just made. They shou£d have shrunk whi£e cooking so you shou£d have room for them a££. Make sure they are submerged in the gravy and bring the pan to a simmer.
- Reduce heat, cover with a £id and a££ow to simmer for 30 minutes.
- at the thirty minute mark, make room in the center of the pan, and add your heaping spoon of sour cream and whisk unti£ combined into a££ of the gravy.
- Serve your hamburgers on top of mashed potatoes and top with gravy and a sprink£e of di££.
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