Polish Hamburgers

12
Servings
2h
Prep Time
60m
Cook Time
3h
Ready In


"Served over mashed potatoes or noodles Freezing 1/2 the meat mixture the sauce is for 1/2 the patties will have to make more sauce"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (332.1 g)
  • Calories 530.1
  • Total Fat - 33.5 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 270.7 mg
  • Sodium - 1226.9 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.1 g
  • Protein - 38.5 g
  • Calcium - 127.9 mg
  • Iron - 4.1 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.7 mg

Step 1

Mix meat mixture in large bowl(food processor would really work here)

Step 2

Form 12 large patties.

Step 3

These patties will be more wet than your usual meatballs or hamburgers.

Step 4

Prepare a cookie sheet with foil and make about 12 patties that are about the size of your hand and about 2 inches thick.

Step 5

You must allow the patties to rest at room temp for about 30 minutes.

Step 6

This is so they have time to bind.

Step 7

Freeze half on a cookie sheet in the freezer and later add them to a ziploc bag to store.

Step 8

When your patties have rested for about 30 minutes you want to heat 2 tablespoon of butter in a deep skillet also spray pam

Step 9

When the butter is warm, add your garlic

Step 10

Remove

Step 11

Brown your patties

Step 12

Remove

Step 13

Add mushrooms and rest of butter

Step 14

Brown

Step 15

Add the beef stock soup and seasoning

Step 16

Put patties and garlic in stock simmering for 30 minutes

Step 17

Last 5 minutes mix flour into sour cream and put into broth dont boil

Step 18

Plate patty over potatoes or noodles

Step 19

Pour gravy over patty

Step 20

Garnish with chives

Tips & Variations


No special items needed.

Tags : Dinner

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