Russian Burgers (Kotlety)

Name: Russian Burgers (Kotlety)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound ground pork; 1 small onion, grated; 1 clove garlic, minced; 1 large egg, lightly beaten; salt and ground black pepper to taste; 1 cup water, or more as needed; 1 cup bread crumbs, or as needed; 3 tablespoons vegetable oil, or to taste

Rating: 5 stars

1 Rating
1 Review
1 Photo

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.

By Anna Bracken

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 pound ground pork
1 small onion, grated
1 clove garlic, minced
1 large egg, lightly beaten
salt and ground black pepper to taste
1 cup water, or more as needed
1 cup bread crumbs, or as needed
3 tablespoons vegetable oil, or to taste

Directions

Step 1

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.

Advertisement
Step 2

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.
Step 3

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

Per Serving:

455 calories; 29.2 g total fat; 120 mg cholesterol; 314 mg sodium. 21.4 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Janet Nuter Wille

03/03/2019

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

1 Ratings