Aug 23, 2007

Polish Pork Hamburgers

To ensure that this dish is seasoned to your liking, cook a small sample of the meat mixture before forming the patties; then taste and adjust the seasonings as necessary. Stan Bobak's wife, Stella, often flavors the meat with Vegeta, a store-bought mix of salt, spices, and vegetables.

4 tbsp. butter
3 medium yellow onions (2 thinly sliced, 1 finely chopped)
Salt and freshly ground black pepper
1⁄2 cup milk
2 slices white bread, torn into pieces
2 lbs. ground pork
1⁄2 lb. ground veal
2 1⁄2 cups fine dried bread crumbs
2 cloves garlic, finely chopped
2 eggs
1⁄4 cup canola oil
Sliced rye or brown bread
Mustard

1. Heat butter in a large skillet over medium heat. Add sliced onions and salt and pepper to taste; cook until caramelized, about 25 minutes. Keep warm.

2. Meanwhile, put milk and bread into a bowl; let soak briefly; break up with your fingers. Add remaining onions, pork, veal, 1⁄2 cup bread crumbs, garlic, eggs, and salt and pepper to taste; mix. Form mixture into 10 patties. Transfer remaining bread crumbs to a dish; coat each patty with bread crumbs.

3. Heat 2 tbsp. of the oil in a large skillet over medium heat. Add half of the patties and cook, flipping once, until browned, 12–14 minutes total. Transfer to a plate; keep warm. Repeat with remaining oil and patties. Serve burgers on sliced bread, with reserved caramelized onions, and mustard, if you like.

SERVES 6