Polish Hamburgers For A Crowd Food

POLISH HAMBURGERS

Steps:

• In a large sauté pan, cook bacon slices about half way to done. You want at least 4 tablespoons of bacon fat reserved. The bacon will cook further in the oven so don't cook to crisp. Reserve both the bacon and the bacon fat separately.
• Preheat the oven to 350 degrees F.
• In a small bowl, soak bread in the milk.
• Place one tablespoon of the fat back in the pan and sauté the onions over medium heat until cooked through and nicely browned. Add to bowl with the bread and milk to cool onions.
• In a large bowl, place ground beef, ground pork, the beaten egg, salt and pepper. Add the bread and onion mixture and mix to combine. The mixture will be somewhat loose.
• Divide the mixture into eight patties.
• Pour the bread crumbs into a plate or platter and press both sides of each patty into the crumbs pressing slightly.
• In the same sauté pan, heat half the remaining bacon fat over medium to medium high heat.
• Have a 9X13 pan or glass baking dish standing by.
• Place four of the coated patties into the hot oil and cook for about 3-4 minutes on each side or until browned. Transfer to the baking dish.
• Repeat for the remaining bacon fat and last four patties and transfer to the baking dish once browned.
• Cut each bacon strip in half and place two halves over each patty.
• Bake for 20 minutes and serve immediately.

KOTLETY - POLISH PATTIES

Steps:

• 1. Soak the bread in a bowl with a cup or two of cold water..enough to make it moist. Set aside.
• 2. Finely dice both onions. Put half of onion in big mixing bowl.
• 3. Grab handfuls of wet bread, squeezing out excess water, and add to onion in bowl. Mix all together loosely. Set aside.
• 4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl with the bread.
• 5. Add rest of ingredients (except for the oil). Mash together with wet hands.
• 6. Form into patties the size of your palm. Fry in pan with the hot oil for about 10 minutes, until juices run clear.

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.

KLUPSKIES (POLISH BURGERS)

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.

BARBECUED HAMBURGERS

Steps:

• In a large bowl, combine the saltines, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 patties. In a large skillet over medium heat, brown patties in batches on both sides. Place in a large roasting pan. , Combine the ketchup, onion, Worcestershire sauce, sugar and vinegar; pour over patties. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Serve on buns.

POLISH HAMBURGERS FOR A CROWD

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.

GRAMMY'S POLISH PORK HAMBURGERS

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.