This Polish hamburger recipe takes me back to my childhood. My father emigrated from Gdansk, Poland, so of course I grew up eating many different Polish foods. In fact, my typical after-school snack was a piece of smoked sausage, a pickle, and a slice of Polish rye bread which I dubbed “sausage, pickle and bread”. Sooo good. =)
Now that I try to maintain a healthier diet I don’t eat as many Polish dishes (except during the holidays of course!) since many of them are somewhat heavy. But lately I’ve been craving more of these dishes from my childhood. I don’t always have success when trying a Polish recipe but this one really took off – Dh and my little guy were both in love with these. We had the ‘traditional’ side dishes I grew up eating these burgers with: mashed potatoes and Polish cucumber salad (mizeria). The burgers are awesome dipped in ketchup and of course my pregnancy cravings led me to the spicy brown mustard too – equally delicious!
Traditionally these burgers are made only with ground pork. I modified this to use a mixture of ground pork and ground turkey to lower the amount of fat. (Honestly I couldn’t even tell the difference in taste vs. only using pork.) Also these burgers are usually fried in a fair amount of oil. I only pan-fried them in a few tablespoons of canola oil and finished them off in the oven to limit the amount of oil in the recipe. Before serving I also patted them with paper towel to try to eliminate some of the fat – they can be a bit greasy depending on the pork you use.
As you can see I’m using good quantity of meal: a total of 3 lbs – like always when I’m cooking I try to prepare large quantities of food so there are enough leftovers to freeze. In total this made 13 burgers.
This recipe easily converts to a make ahead freezer meal. Simply prepare the burgers, pan-fry, and then flash freeze them (instructions below). When you’re ready to cook them, you can pop them straight from the freezer to the oven! I hope you try this recipe soon!