Best Grammys Polish Pork Hamburgers Recipes

BEEF 'N' PORK BURGERS

Steps:

• In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato.

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.

GRAMMY'S POLISH PORK HAMBURGERS

Steps:

• Combine bread crumbs and spices in a mixing bowl.
• Add pork and mix slightly.
• Add egg or egg substitute (for Ener-G egg replacer powder, add an additional 2 tablespoons water).
• Mix all ingredients thoroughly.
• Shape into six patties. Refrigerate for several hours if desired to allow flavors to mix.
• Heat a large, nonstick frying pan over medium heat.
• Add patties to pan and cover for 5-10 minutes until bottoms are crisp and brown.
• Turn patties over and repeat for other side.
• Serve on fresh rolls with lettuce, tomato, ketchup, and mustard.

KLUPSKIES (POLISH BURGERS)

Steps:

• Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties.
• Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

PORK BURGERS WITH HERBY CHIPS

Steps:

• Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray. Roast for 25 mins, turning once, until the chips are golden and the pepper soft.
• Meanwhile, mix the mince, two-thirds of the garlic, the paprika, egg, remaining herbs and seasoning in a bowl. Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic.
• Season the chips. Serve the burgers in buns with lettuce, onion, red pepper and garlic mayo with the chips alongside.

KOTLETY - POLISH PATTIES

Steps:

• 1. Soak the bread in a bowl with a cup or two of cold water..enough to make it moist. Set aside.
• 2. Finely dice both onions. Put half of onion in big mixing bowl.
• 3. Grab handfuls of wet bread, squeezing out excess water, and add to onion in bowl. Mix all together loosely. Set aside.
• 4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl with the bread.
• 5. Add rest of ingredients (except for the oil). Mash together with wet hands.
• 6. Form into patties the size of your palm. Fry in pan with the hot oil for about 10 minutes, until juices run clear.

POLISH HAMBURGERS FOR A CROWD

Steps:

• Mix together the beef, salt and pepper. Shape into 24 patties.
• Place in baking pan in single layer and bake in a 400 oven until browned.
• Combine chili sauce, beer, ale or consomme, onion soup mix and Tabasco.
• Bring to a boil. Pour over hamburgers and bake 15 minutes. Then just keep them warm until they're gone. Or until the crowd is gone. Leftovers are good, too.

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
• Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

GRILLED PORK BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.