Polish Hamburgers (Kotlety Mielone)

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!


Polish Hamburgers (Kotlety Mielone)


  • 1.5 lbs ground pork
  • 1.5 lbs ground turkey (dark meat)
  • 1 small finely diced onion
  • 2 slices white bread or 1 hamburger roll, minced in a food processor
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup breadcrumbs
  • Canola oil


  1. Preheat oven to 325 degrees.
  2. Mix pork, turkey, onion, minced bread, salt and pepper in a large bowl until well combined. Place breadcrumbs in a small bowl. Shape meat mixture into patties, then coat in the breadcrumbs.
  3. Bring a pan to medium high heat and add about 1 tablespoon canola oil. When the oil is hot, add the burgers to pan and cook for about 5 minutes on each side, or until lightly brown.
  4. Transfer fried burgers to a casserole dish, and continue pan-frying remaining burgers.
  5. Cover casserole dish with foil and bake for about 30 minutes, until meat is well cooked.
  6. Freezer Method: Prepare burgers and pan-fry. Place burgers on a foil-lined baking dish and flash freeze for about an hour, until they are individually frozen. Place frozen burgers in a labeled gallon freezer bag. On cooking day take out as many burgers as needed, place in a casserole dish and cover with foil. Bake for about 50 minutes to an hour until burgers are well cooked.


Polish Cucumber Salad (Mizeria)


  • 3 cucumbers
  • 1 tsp salt
  • 1 small finely diced onion
  • ¾ cup sour cream
  • 1 tblsp dill


  1. Thinly slice cucumbers (I used the slicer on the side of my box grater since it slices very thin – you don’t want thick slices for this.) Place cucumbers in a colander over a bowl and add salt, mix together. Leave at room temp for about 30 minutes. (This will draw some of the water out of the cucumbers.)
  2. Place drained cucumbers in a bowl with the onions and sour cream; mix well. Add salt or pepper to taste if you like. Sprinkle with dill.

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