These Russian kotlety are very easy and versatile. I usually add whatever's on hand to give the burgers a little something extra: a little oregano, thyme, herbes de Provence, etc... or go with some paprika and a little ancho chile powder. These are just some suggestions and can be altered to taste or completely left out.


Recipe Summary

15 mins
20 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine pork, onion, garlic, and egg in a large bowl. Season with salt and pepper. Add water a little at a time, stirring until pork mixture absorbs it and reaches the consistency of sour cream.

  • Pour bread crumbs onto a plate. Scoop up medium-sized balls of the pork mixture with a tablespoon and drop into the bread crumbs; flip to coat both sides.

  • Heat oil in a frying pan over medium heat. Fry patties, in batches if necessary, until golden brown, 5 to 6 minutes per side.

Cook's Note:

If needed, you can add some bread crumbs to the pork mixture to help it thicken up or to help with the stickiness.

Nutrition Facts

455 calories; protein 25.5g; carbohydrates 21.4g; fat 29.2g; cholesterol 120.1mg; sodium 313.6mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These are like the Russian patties my mom made in the 50’s. I use half beef (or substitute ground turkey for the beef) and make a paste out of white bread and milk that I add to the meat along with the other seasonings instead of water. Otherwise I follow the recipe. Great with onion roasted potatoes (Lipton onion soup and olive oil). Read More