Turkey and Beef Burger From Ukraine

Concluding Updated March 21, 2022

Kotlety were a favorite condolement nutrient of mine growing up.  My Mom made the best Kotlety; full of flavor and made with honey.  It's funny how a uncomplicated food like this triggers bright memories.  Once in a while my Mom'south Kotlety came out slightly "over-browned" or every bit my Dad called them,"burnt", but I all the same enjoyed them thoroughly.  My Dad grumbled and teased my Mom a bit equally he scraped off burnt sides, but we all still enjoyed them.  They were my comfort food that fabricated a bad day seem better.  The very offset time I tried cooking them myself every bit a teenager, I remember burning my forearm with a big splash of hot oil after rushing and dropping a kotleta (atypical form of kotlety) into a hot pan. Ouch! That was too one of my first experiences cooking for my parents.  I've cooked a lot more kotlety since and then with no major issues; only succulent outcomes and very satisfied tasters.

Russian/Ukrainian Burgers without the Bun

If yous ever swallow a burger with a Russian or Ukrainian who might have non eaten a western burger before, (many years dorsum) you might have seen them taking off the bun and eating all the toppings separately, using a fork to eat the "burger."  That is what I recollect seeing at times in my travels and encounters with Russians growing upwardly. Times take changed over the years of course every bit western civilisation has infiltrated most Eastern European countries.  You lot will see people eating Kotlety with ketchup equally a topping, sautéed mushrooms, onions or peradventure even a creamy white mushroom sauce (my Dad'south and now my husband'due south favorite fashion to eat them, recipe in future post).

Kotlety are besides sometimes considered more than like big meatballs and served with mashed potatoes or over rice with a vegetable or side salad.

Kotlety Variations

Kotlety are an Eastern European dish, served mostly in Russian federation or Ukraine. They can be fabricated with ground beefiness, pork, chicken or even turkey.  My personal preference is a beef and pork combination, which is often the way my Mom fabricated them. She is originally from the Ukraine.  Craven Kotlety are very popular in Russian, though they're not my personal preference.  My family today loves the beef and pork combination the best.  My kids compliment me through the entire repast when I make these, and I just eat it upward; thrilled that they love a Slavic comfort food I grew upwards loving.

Cooking Kotlety

Kotlety can exist cooked on a standard not stick or cast iron skillet, but be prepared to accept multiple skillets going at the aforementioned fourth dimension to get them all cooked in a timely fashion. Also, you can cook them on a panini press equally I've tried in the by. As of the last couple years now we've only cooked them on our Blackstone. The Blackstone is a beautiful addition to whatsoever home cook'due south "outdoor" kitchen. I can't imagine our life without the Blackstone now. It's a game changer. See below how nosotros cook kotlety on the Blackstone Griddle.

Blackstone Kotlety (Update-2021)

So much has changed since I initially posted this recipe on my site. I now merely cook my kotlety on our Blackstone Griddle. What a game changer the Blackstone Griddle is! My husband and I received the Blackstone as a Christmas gift and e'er since that day our cooking methods accept inverse, even with our go-to recipes we've made for years.  Now, for the concluding yr information technology'due south the Just fashion we've cooked my Kotlety. I gear up them the same; make a huge batch so there are plenty of leftovers and my husband cooked them all at the same time on the Blackstone. Information technology's a fourth dimension-saver and the least messy way to cook them for sure.  If you lot've already got a Blackstone, give information technology a endeavour! He uses a griddle dome to cover the Kotlety, a few at a time till they're done.

Cooking Kotlety on the Blacktone Griddle

Panini Kotlety

If yous don't have a Blackstone and are cooking indoors making kotlety with a panini press is far from the traditional Russian recipe, just then convenient and efficient if you don't have a Blackstone or big cast fe skillet you tin can cover.  They cook in merely 4-five minutes flat, depending on your panini printing.  Ours will melt to temp (minimum 165 degrees) in iv minutes, but for a nicer brown I'll melt them for 5 minutes. I similar our particular panini press for these because information technology has top adjustments and I can simply make my patty equally a ball and so set information technology to the level above "toast" and set down the press.  It leaves an opening on the panini press and the kotlety is squished just to the right pinnacle still cooking both sides simultaneously.  This panini press likewise is great considering it leaves grill marks on ane side simply and so you can cull whether to serve with grill marks or non and it cooks more evenly than deep grooved panini presses (this press too has a perfect pre-set temperature).

Whip up a batch of these savory Kotlety and let me know what you think. Take a photo and Tag us @WholeMadeLiving and share information technology on one of our social media pages.

Hopefully yous savour them as much equally my family does!

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Ingredients

Scale

• 1 lb grass-fed footing beef
• 1 lb basis pork
• ii slices of whole wheat sandwich breadstuff
• ⅓ cup milk or water (I prefer milk, but water is fine too)
• 1 tsp sea salt
• ¾ tsp ground black pepper
• one ½ tsp paprika
• 1 ½ tsp granulated garlic
• ⅓ cup yellow or white onion, grated
• 2 eggs
• Olive oil to grease pan

Instructions

1. Add beef and pork to a large mixing bowl.
2. Place staff of life in pocket-size bowl and pour milk or h2o on top and let bread soak for ii-three minutes. After time is upwardly, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
3. Mix garlic, paprika, salt and pepper together in a pocket-size ramekin.
4. Add staff of life mixture, grated onion, eggs and spices large mixing bowl with meat.
5. Mix meat mixture well (fingers work best) until fully combined.
6. Preheat your cooking device: cast fe skillet or griddle to Medium/ Medium low and once warm add together plenty oil just to coat bottom. (If using panini printing preheat it now) I exercise like to use a cast iron skillet sometimes to brand these likewise, but you demand to watch the heat on the cast iron more closely to not burn the kotlety.
7. Course patties with meat mixture, I use a ¼ cup measuring cup and make them most ane" thick (circular or oval, your preference)

Gas Griddle Cooking

1. Oestrus up your Gas Griddle for x-fifteen minutes to Medium Low.  (I utilize a Blackstone 36" griddle)
2. In one case your griddle is heated up, drizzle some cooking oil on the surface and spread it around (I use Avocado Oil ordinarily for the griddle) and toss the kotlety one by one onto the griddle. Y'all should exist able to fit all of your kotlety on the griddle at one time.  I try to put the patties in clusters on the griddle so that I tin can get my griddle dome over a grouping of them at a time.
3. Cook the kotlety 4-5 mins on the first side **Lookout patties closely because anybody'south griddle cooks differently and it's easy to burn down these if not watching closely.  The paprika in the kotlety can crusade them to darken quickly.**
4. Use a griddle dome to assist melt the kotlety all the way through. My griddle dome is smaller so it won't fit them all nether it at one fourth dimension, I bounce it around for a couple minutes at a time over smaller groups of the kotlety patties.
5. Flip patties over and melt about v to 8 more minutes or until both sides browned and internal temperature reaches 165 degrees.  I usually don't use the griddle dome after the flip unless the kotlety patties are slow coming up to temp.

Skillet Cooking

1. Identify patties on greased skillet and cook on Medium to Medium Low, about 4 minutes or browned browned (Encompass with lid while cooking) but do non walk away! **Watch patties closely considering everyone'southward burner and skillets cook differently and information technology'south easy to fire these if not watching closely.**
2. Flip patty and cook virtually 4 more minutes and browned.
3. Bank check internal temperature of fattest patty with a meat thermometer (165 deg. minimum) You lot tin can go on cooked Kotlety in a 170 degree oven while cooking the residual.

Panini Press Cooking

1. Place 3-4 ¼ loving cup pressed balls of meat mixture on press and adapt panini press to level higher up "toast" (stays open with upper and lower plates ane " autonomously) if y'all have level adjusts. **If you lot practice not have adjustments on your press, the patties will simply turn into flat burgers so I don't recommend making them this mode.**
2. They melt thoroughly with a dainty even brown in iv-5 minutes, no flipping of course.
3. Check internal temperature of fattest patty with a meat thermometer (165 deg. minimum)

Notes

Kotlety are best served with mashed potatoes, roasted potatoes, rice and a vegetable or side salad. Good ketchup or a homemade mushroom sauce is cracking with these also.

Keywords: Kotlety, Kotleti, Russian Meat Patties, Ukrainian Meat Patties, Slavic Burger

My name is Katia. I also go by Kat. I love food; cooking, eating and critiquing it. I now too enjoy sharing recipes through my dearest of writing and at present photographing information technology as well. I prefer anything cooked from scratch and then almost of my recipes are as such. I similar all sorts of food and don't follow whatsoever detail diet, only whole real foods.
Give the site a peek, try some recipes and feel costless to share your thoughts.

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