Polish Burger with Kotlet Mielony

Introduction

Dzień dobry! Today, I’m excited to share my latest creation: a recipe for the Polish Burger with Kotlet Mielony, crispy boczek, and a unique smoky Polish burger sauce. We all love burgers, but have you ever tried a Polish gobsmacker? Served in a crunchy brioche bun with juicy tomato, crisp lettuce, sweet Polish gherkins, and caramelized onion rings, it’s absolutely fantastic! Smacznego!

• Check out my other Polish dishes

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What is Kotlet Mielony?

Kotlet Mielony, sometimes called Polish meat patties, is a comforting classic in Polish households. It’s similar to a meat patty or burger but with a twist that makes it uniquely Polish. Traditionally, it’s made with minced pork (often mixed with a bit of beef), seasoned simply with onions, garlic, marjoram, salt, and pepper. The mixture is bound with egg and breadcrumbs, then shaped into patties and shallow-fried until they’re crispy on the outside and juicy on the inside.

Now, here’s a little tip from my kitchen: while breadcrumbs are often used, in Poland, it’s common to replace them with an old bread roll soaked in milk or water. This not only adds moisture but also stretches the mixture, perfect for feeding a crowd. For this recipe, I’ve opted for breadcrumbs to keep things convenient, but feel free to try the traditional version too.

Kotlet Mielony is usually served as a main dish with mashed potatoes, a cucumber salad, or a side of cabbage. But it’s also popular as a quick snack, simply tucked into a bun with a bit of sauce. It’s a simple yet satisfying meal that’s deeply comforting.

In my version, I’ve taken this idea further and created a full-on Polish burger experience by adding crispy bacon, fresh vegetables, and a smoky sauce, all layered in a soft brioche bun. It’s not exactly traditional, but it’s a great way to enjoy these flavors in a modern twist. So, whether you’re trying kotlet mielony on a plate or as a part of this burger, you’re in for a taste of Poland that’s both hearty and delicious!

Polish Bacon – Boczek

Polish bacon, known as boczek, is a bit different from the typical bacon you might find in Western countries. While Western bacon is usually smoked and cut into thin strips, boczek is typically thicker and less processed, offering a richer, meatier flavor. It’s commonly used in Polish cooking, either smoked or unsmoked, depending on the dish.

Boczek is often sold in large pieces, which means you’ll slice it yourself. This allows you to control the thickness, making it perfect for adding a hearty texture to your meals. It’s usually cut from pork belly, much like Western bacon, but with a thicker cut that brings a satisfying bite. Boczek is often cured and smoked with natural hardwoods, which adds a deep, savory flavor. The smoking process can vary by region, with some types of boczek having a milder smoke profile and others being more intense.

In this Polish burger, crispy slices of boczek add a smoky depth that complements the juicy kotlet mielony patty. If you can find authentic Polish boczek, it’s well worth the hunt, as it brings a unique, hearty flavor that standard bacon just can’t match. If needed, you can substitute with thick-cut smoked bacon—it’ll still give you that satisfying crunch and smoky taste!

Polish Burger Sauce

To make this burger truly unique, I’ve created a special Polish burger sauce. This isn’t your average condiment—it’s a smoky, tangy blend that pairs perfectly with the flavors of the kotlet mielony and crispy boczek. The sauce combines classic ingredients like mayonnaise and ketchup with a few Polish-inspired additions, including a hint of horseradish for a subtle kick and gherkin pickle juice for a touch of tanginess.

For an extra twist, I’ve added a bit of Sarepska mustard, a Polish favorite known for its bold flavor, along with a dash of liquid smoke. This gives the sauce a rich depth that complements the smokiness of the boczek and enhances the burger’s overall flavor. The combination of creamy, tangy, and smoky elements makes this sauce an absolute must for the Polish burger—it pulls everything together in one delicious bite.

Feel free to adjust the ingredients based on your taste. If you prefer a little more heat, you can add an extra teaspoon of horseradish, or if you like it milder, you can reduce the amount. This sauce is easy to customize, so don’t be afraid to make it your own!

Choosing and Preparing the Meat for Kotlet Mielony

The quality of your meat is key to making a truly delicious kotlet mielony. Pork shoulder is ideal, as it has the right balance of fat and lean meat, ensuring each patty stays juicy and flavorful. If you’re up for it, I recommend mincing your own pork shoulder, which lets you control the texture and guarantees freshness. Here are a few reliable meat grinders that suit different needs:

Recommended Meat Grinders:

• CHEFFANO Meat Grinder – This is an affordable and reliable electric option, perfect if you’re new to mincing your own meat. It has multiple grinding plates, giving you the flexibility to adjust the coarseness of your mince. It’s simple to use and does the job well without breaking the bank.
• Huanyu Meat Grinder – If you’re looking for a classic manual mincer like the one my grandparents used, the Huanyu is a great choice. It’s a bit of a workout, but there’s something satisfying about hand-cranking your own meat. This sturdy, traditional grinder brings a nostalgic touch to the kitchen and gives you full control over the grind.
• LEM Products BigBite Meat Grinder – For a more durable option, the BigBite is worth the investment. It’s a powerful electric grinder that can handle larger quantities of meat, making it ideal if you frequently prepare meals from scratch. It’s built to last, so you’ll have a reliable tool for years to come.

Tips for Mincing Pork Shoulder:

• Prep the Meat: Cut the pork shoulder into chunks and place them in the freezer for 15–20 minutes before mincing. Cold meat is easier to grind, and chilling it helps retain the texture.
• Grinding Plate Choice: For kotlet mielony, a medium grind works well, giving the patties a perfect balance of tenderness and bite.

If mincing your own pork isn’t an option, choose high-quality mince from your butcher, ideally with around 20% fat. Whether you go with fresh mince or grind it yourself, using quality pork shoulder ensures a rich and authentic flavor in every kotlet mielony!

Printable Recipe Card for Polish Burger with Kotlet Mielony:

A Few Words from the Chef

I really hope you enjoy making this Polish Burger with Kotlet Mielony as much as I do! It’s a hearty and delicious twist on a classic, with smoky, savory flavors that are sure to satisfy. If you give it a try, let me know how it turns out—I’d love to hear your thoughts or any creative spins you’ve added. Don’t forget to share this tasty burger with friends who appreciate a good homemade meal. Happy cooking, and smacznego!

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