Polish Bacon Pork Patty Hamburger
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Polish Bacon Pork Patty Hamburger
- Total Time: 50
- Yield: 6 burgers 1x
Ingredients
Units
Scale
Pork Patty (Kotlet Mielony):
500 g pork mince – preferably shoulder
2 medium onions – small diced
4 garlic cloves – minced
8 g salt – approximately 1 1/2 teaspoons
40 g breadcrumbs
1 large egg
1 teaspoon black pepper
1 teaspoon dried marjoram
1/2 cup 120 ml oil, for shallow frying
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
1/2 teaspoon liquid smoke
Misc:
6 brioche buns
300 g Polish bacon – boczek, sliced into 6 pieces (regular bacon will work too)
6 Lettuce large leaves
1 tomato – sliced into 6 rings
2 onions – peeled and sliced into rings
Polish gherkin – sliced
Instructions
In a small pan, heat oil over medium heat. Add 2 diced onions and cook until they become brown a little. Remove from heat and let cool slightly.
In a large bowl, combine 500g pork mince, sautéed onions, 4 minced garlic cloves, 1 1/2 tsp salt, 40g breadcrumbs, 1 egg, 1 tsp black pepper, and 1 tsp dried marjoram. Mix thoroughly with your hands until well incorporated.
Divide the mixture into 6 equal portions, shaping each into a round, flat patty about ½ inch thick.
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.
Once cooked, assemble on brioche buns with sauce, bacon, lettuce, tomato rings, onion rings, and gherkins.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Serving Size: 1 burger
- Calories: 680
- Fat: 19
- Carbohydrates: 33
- Protein: 31
