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.
Yield: serves 6
- 4 Tbsp. butter
- 3 medium yellow onions (2 thinly sliced, 1 finely chopped)
- Salt and freshly ground black pepper
- 1⁄2 cups milk
- 2 slices white bread, torn into pieces
- 2 lb. ground pork
- 1⁄2 lb. ground veal
- 2 1⁄2 cups fine dried bread crumbs
- 2 cloves garlic, finely chopped
- 2 eggs
- 1⁄4 cups canola oil
- Sliced rye or brown bread
- 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.
- 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.
- 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.
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