Polish Hamburgers

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