Name: Polish Hamburgers Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Pounds Ground pork; ½ Sleeve of saltine crackers, crushed up finely; ((Sleeve should equal about a cup of crumbs)); ½ Cup Milk; 1 Egg; 1 Tablespoon Onion powder.; ½ Green pepper, minced very finely ((we used a food processor)); 1 Teaspoon salt; ½ Tablespoon Dried dill weed; 1 Teaspoon Garlic powder; 1 Tablespoon Dried parsley; 2 or 3 Tablespoons Butter; 1 Teaspoon Minced garlic; 1 Pound Mushrooms, sliced; 1 Can Mushroom soup ((can use cream of mushroom or golden mushroom)); 1 ½ cups Beef broth; 4 Tablespoons Butter; 2 Tablespoons Worcestershire sauce; 1 Heaping tablespoon Sour cream

With tender, perfectly seasoned meat patties, delicious sauteed mushrooms, and a rich brown gravy, our recipe for Polish Hamburgers takes comfort food to a new level. Serve these tasty patties and gravy over mashed potatoes, rice or noodles for a filling, hearty dinner.

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Made similarly to a meatball or meatloaf, Polish Hamburgers feature various seasonings to take these meat patties to a more interesting place. Particularly, the inclusion of dill gives the flavors of these Polish Hamburgers an unusual, distinctive, tangy twist.

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Polish Hamburgers Recipe

April Freeman

Rich and filling with tasty, tender hamburger patties and the umami flavor of sauteed mushrooms smothered in a rich gravy, our recipe for Polish Hamburgers is great for cold, wet evenings when you feel like spending a bit more time than normal in the kitchen. Serve it over mashed potatoes for an authentic Polish dinner entree. Or you can use it to top a bed of rice to mix things up a bit.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Cuisine Polish Cuisines

Servings Servings

Equipment

Bowl
Plate or large tray for patties to rest
Skillet
Spatula

Ingredients

Ingredients for Meat Patties

2 Pounds Ground pork
½ Sleeve of saltine crackers, crushed up finely; (Sleeve should equal about a cup of crumbs)
½ Cup Milk
1 Egg
1 Tablespoon Onion powder.
½ Green pepper, minced very finely (we used a food processor)
1 Teaspoon salt
½ Tablespoon Dried dill weed
1 Teaspoon Garlic powder
1 Tablespoon Dried parsley
2 or 3 Tablespoons Butter
1 Teaspoon Minced garlic

Ingredients for Mushroom Sauce

1 Pound Mushrooms, sliced
1 Can Mushroom soup (can use cream of mushroom or golden mushroom)
1 ½ cups Beef broth
4 Tablespoons Butter
2 Tablespoons Worcestershire sauce
1 Heaping tablespoon Sour cream

Instructions

In a large bowl, mix together the pork, saltine cracker crumbs, the milk, egg, onion powder, green pepper, salt, dried dill weed, garlic powder, and parsley.
Use your hands or a large wooden spoon to mix this together very well.
Next, use your hands to form large patties about the size and shape of a hamburger. They should be about the size of the palm of your hand. Place the patties on a large tray or plate and let them rest for about half an hour. This step is very important because it gives the patties a chance to bind together. These patties will be a bit wetter than a traditional meatball or hamburger patty and if you try to cook them now, they will fall apart.
If you want at this point, when the patties have rested, you can freeze about half of the patties for future use. Set them on a sheet of aluminum foil and put them in the freezer. In 2 to 4 hours you can remove them from the freezer and pack them into a freezer bag, with a sheet of foil or waxed paper separating each patty.
When the patties have rested for thirty minutes, heat the 2 or 3 tablespoons of butter in a heavy skillet over medium heat. The skillet should have deep enough sides to contain the gravy that you will be making later.
When the butter is hot and sizzling, add the garlic and let it cook for about 30 seconds until fragrant. Add the meat patties to the melted butter.
Prepare a plate with two or three layers of paper towels where you can later place the cooked meat patties.
Carefully place as many meat patties as you can fit into the skillet. You do not want them touching sides. You may need to work in batches.
Let the patties cook for 4 or 5 minutes or until they are well seared on the bottom, They should be a rich dark brown color when you flip them. Turn them to the back side and cook them for another 4 or 5 minutes on the back.
Place the cooked patties on the paper towel lined plate.
Add the remaining butter to the skillet and let it melt. Add the mushrooms to the pan and cook them until they are lightly browned. Add the Worcestershire sauce, scraping the bottom of the pan with the spatula to loosen any browned bits from the bottom of the skillet. Let the mushrooms cook with the Worcestershire sauce for about 5 minutes.
Add the beef broth and the soup to the pan and stir it all together until it makes a smooth sauce.
Add the meat patties back to the pan and swirl them in the sauce, so they are coated on all sides with the gravy mixture.
Let the sauce come to a boil and then reduce the heat under the pan to simmer. Put a tightly fitted lid on the pan and let the pan simmer for 20 to 30 minutes.
After about 30 minutes, make a small well in the center of the pan and add the sour cream. Gently, so you do not crumble the meat patties, stir in the sour cream to the rest of the sauce.
Serve the meat patties on top of a bed of hot mashed potatoes, topped with gravy and mushrooms.

Notes

This recipe makes a large number of hamburger patties. If you want, you can freeze half of the patties to use in the future. Just pop them, uncooked, into the freezer as directed in the recipe. Be sure that you layer them with waxed paper or foil, so they will not stick together. When you want to make them in the future, thaw them overnight in the fridge and continue with the recipe as directed.

Keyword Hamburger Recipe, Polish Hambuger Recipe, Polish Hamburger

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