Dzień dobry! Today, I’m excited to share my latest creation: a recipe for the Polish Burger with Kotlet Mielony, crispy boczek, and a unique smoky Polish burger sauce. We all love burgers, but have you ever tried a Polish gobsmacker? Served in a crunchy brioche bun with juicy tomato, crisp lettuce, sweet Polish gherkins, and caramelized onion rings, it’s absolutely fantastic! Smacznego!
# Kotlet Mielony Ingredients:
* 500 g pork mince – preferably shoulder
* 2 medium onions – small diced
* 4 garlic cloves – minced
* 8 g salt – approximately 1 ½ teaspoons
* 40 g breadcrumbs
* 1 large egg
* 1 teaspoon black pepper
* 1 teaspoon dried marjoram
* ½ cup 120 ml oil, for shallow frying
# Additional Burger Ingredients:
* 6 brioche buns
* 300 g Polish bacon – boczek, sliced into 6 pieces
* 6 Lettuce large leaves
* 1 beef tomato – sliced into 6 rings
* 2 onions – peeled and sliced into rings
* Polish gherkin – sliced
# Polish Burger Sauce:
* 4 tablespoons mayonnaise
* 2 tablespoons ketchup
* 1 tablespoon prepared horseradish – adjust to taste
* 1 tablespoon gherkin pickle juice
* 1 teaspoon Sarepska mustard – or your preferred mustard
* ½ teaspoon liquid smoke
# Prepare the Kotlet Mielony:
1. In a small pan, heat a little oil over medium heat. Add the diced onions and cook until they become soft and translucent, then continue cooking until they start to brown a little. Remove from heat and let them cool slightly.
2. In a large bowl, combine pork mince, sautéed onions, minced garlic, salt, breadcrumbs, egg, black pepper, and dried marjoram. Mix thoroughly with your hands until well incorporated.
3. Divide the mixture into 6 equal portions, shaping each into a round, flat patty about 1.5 cm (½ inch) thick.
4. Heat the remaining oil for shallow frying over medium heat. Fry 3 patties at a time, cooking each side for about 4–5 minutes until golden brown. Set aside on a plate lined with paper towels and repeat with the remaining patties.
3 Comments
Dzień dobry! Today, I’m excited to share my latest creation: a recipe for the Polish Burger with Kotlet Mielony, crispy boczek, and a unique smoky Polish burger sauce. We all love burgers, but have you ever tried a Polish gobsmacker? Served in a crunchy brioche bun with juicy tomato, crisp lettuce, sweet Polish gherkins, and caramelized onion rings, it’s absolutely fantastic! Smacznego!
# Kotlet Mielony Ingredients:
* 500 g pork mince – preferably shoulder
* 2 medium onions – small diced
* 4 garlic cloves – minced
* 8 g salt – approximately 1 ½ teaspoons
* 40 g breadcrumbs
* 1 large egg
* 1 teaspoon black pepper
* 1 teaspoon dried marjoram
* ½ cup 120 ml oil, for shallow frying
# Additional Burger Ingredients:
* 6 brioche buns
* 300 g Polish bacon – boczek, sliced into 6 pieces
* 6 Lettuce large leaves
* 1 beef tomato – sliced into 6 rings
* 2 onions – peeled and sliced into rings
* Polish gherkin – sliced
# Polish Burger Sauce:
* 4 tablespoons mayonnaise
* 2 tablespoons ketchup
* 1 tablespoon prepared horseradish – adjust to taste
* 1 tablespoon gherkin pickle juice
* 1 teaspoon Sarepska mustard – or your preferred mustard
* ½ teaspoon liquid smoke
# Prepare the Kotlet Mielony:
1. In a small pan, heat a little oil over medium heat. Add the diced onions and cook until they become soft and translucent, then continue cooking until they start to brown a little. Remove from heat and let them cool slightly.
2. In a large bowl, combine pork mince, sautéed onions, minced garlic, salt, breadcrumbs, egg, black pepper, and dried marjoram. Mix thoroughly with your hands until well incorporated.
3. Divide the mixture into 6 equal portions, shaping each into a round, flat patty about 1.5 cm (½ inch) thick.
4. Heat the remaining oil for shallow frying over medium heat. Fry 3 patties at a time, cooking each side for about 4–5 minutes until golden brown. Set aside on a plate lined with paper towels and repeat with the remaining patties.
# Recipe with more info – [Polish Burger](https://chefsbinge.com/polish-burger-with-kotlet-mielony/)
Make burgers wider not taller. How tf are you even meant to eat that.
now try to eat it