Polish Pork Hamburgers

by0| PUBLISHED Aug 23, 2007 8:00 AM
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
  • 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.