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This hearty Polish hamburger recipe, known as mielone kotlety or klupskies, transforms ordinary burger night into a comforting European feast that brings the richness of Eastern European cuisine right to your dinner table.
I first learned this recipe from my Polish neighbor who brought these over during a snowstorm. The moment my family tasted these savory patties swimming in that rich mushroom sauce, our regular burger nights were forever changed.
Ingredients
- Ground pork and beef combo: Creates perfect flavor balance and juiciness
- Crushed saltine crackers: Provide a lighter texture than breadcrumbs
- Milk and eggs: Bind everything while adding moisture
- Yellow onion and green pepper: Add essential aromatic base
- Dried dill: Brings authentic Polish flavor profile
- Nutmeg: Adds subtle warmth that enhances the meat mixture
- Butter: For frying creates beautiful caramelization
- Fresh mushrooms: Form the base of the luxurious sauce
- Worcestershire sauce: Adds umami depth to the gravy
- Sour cream: Gives the sauce its signature creamy tanginess
Step-by-Step Instructions
- Prepare the Meat Mixture:
- Combine ground pork, ground beef, crushed saltines, milk, eggs, minced onion, minced bell pepper, dill, garlic powder, parsley, and nutmeg in a large bowl. Season generously with salt and pepper. Use your hands to gently mix until ingredients are evenly distributed but avoid overworking the meat.
- Form the Patties:
- Shape the mixture into six thick patties, approximately 2 inches thick each. Place them on a parchment-lined baking sheet and allow them to rest for 30 minutes. This rest time helps the flavors meld and the proteins relax for juicier results.
- Brown the Patties:
- Heat butter in a large skillet over medium-high heat until foaming subsides. Place 2-3 patties in the pan with space between them. Cook undisturbed for 5-7 minutes until deeply browned before flipping. Sear the second side until equally browned. Transfer to a paper towel-lined plate and repeat with remaining patties.
- Create the Mushroom Base:
- Add butter to the same skillet, capturing all those flavorful browned bits. Add mushrooms and cook until they release their moisture and begin to brown. Add Worcestershire sauce and garlic, scraping the bottom of the pan to incorporate all the caramelized flavor.
- Build the Sauce:
- Sprinkle flour over the mushrooms and cook for one minute, stirring constantly. Gradually whisk in beef stock, ensuring no lumps form. Bring the mixture to a gentle simmer as it begins to thicken.
- Finish the Dish:
- Return patties to the sauce, cover with a lid, reduce heat to low, and simmer for 30 minutes. The patties will finish cooking while absorbing the sauce flavors. Stir in sour cream at the end for richness and season to taste with salt and pepper.
My favorite part of this recipe is the surprising hint of nutmeg in the meat mixture. My grandmother always said the secret to good Polish cooking is adding spices that no one can quite identify but everyone loves. When I serve these klupskies, there's always a moment of delighted surprise when guests taste that perfect blend of familiar and unexpected flavors.
Make-Ahead Magic
These Polish hamburgers actually improve with time as the flavors continue to develop. You can prepare the entire dish up to two days ahead and refrigerate it. The patties absorb more of the mushroom sauce as they sit, becoming even more tender and flavorful. When reheating, add a splash of beef broth if the sauce has thickened too much, and warm gently on the stovetop until heated through.
Traditional Serving Suggestions
In Poland, these kotlety are typically served with a side of boiled potatoes or creamy mashed potatoes to soak up the delicious sauce. Accompany with a simple side of buttered beets or a traditional Polish surówka cabbage slaw for a complete meal. For an authentic touch, serve with a dollop of extra sour cream on top and a sprinkle of fresh dill.
Perfect Pairings
The rich flavors of these Polish hamburgers pair beautifully with traditional Eastern European beverages. Try serving with a cold Polish beer like Żywiec or Tyskie, or a glass of semi-dry red wine. For non-alcoholic options, a glass of kompot fruit drink or strong black tea complements the meal perfectly. The slight sweetness balances the savory richness of the dish.
Freezer-Friendly Tips
These patties freeze exceptionally well both before and after cooking. To freeze uncooked patties, place them on a baking sheet in the freezer until solid, then transfer to freezer bags. They'll keep for up to three months. The complete dish with sauce can also be frozen in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Frequently Asked Questions
- → What type of meat is best for Polish hamburgers?
A combination of ground pork and ground beef is ideal, as it provides a great balance of flavor and texture.
- → Can I substitute the crackers in the patties?
Yes, you can substitute the crushed saltines with breadcrumbs or even panko, though it may alter the texture slightly.
- → How do you prevent the patties from falling apart?
Ensuring the patties are well-mixed and allowing them to rest before cooking helps them hold their shape during searing.
- → What can I serve with these patties?
Mashed potatoes, roasted vegetables, or a fresh salad pair well with these Polish-style hamburgers and their rich mushroom sauce.
- → Can I make the mushroom sauce ahead of time?
Yes, you can prepare the mushroom sauce in advance and store it in the refrigerator. Reheat it gently before adding it to the patties.
- → Can I freeze the patties?
Yes, you can freeze the raw patties. Simply thaw them in the refrigerator before cooking as directed.