Russian Hamburgers Recipes

CABBAGE BURGERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
• Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
• On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
• Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

RUSSIAN HAMBURGERS

Steps:

• Defrost two loaves of store-bought frozen bread dough.
• In a large frying pan put the 3 Table oil and the onion.
• Stir-fry until the onion is tender.
• Add the gound beef, and cook until browned, mashing up the meat well with the back of a large spoon.
• Add salt and pepper to taste.
• Turn off heat.
• Dice the eggs and blend into the meat mixture.
• Roll out circles of the bread dough.
• Put a mound of hamburger in the center of each bread dough circle.
• Bring the edges of the bread dough up around the meat and form a dough ball with the meat securely inside.
• Deep fry in hot oil, in batches, until well browned.
• Drain on paper towels.

SWEDISH BURGERS

Steps:

• In a bowl combine egg and ½ cup sour cream.
• Stir in bread crumbs, onion, mustard, mace and salt.
• Add ground meats.
• Gently mix well.
• Shape into 8 patties each ½ inch thick.
• In large skillet brown slowly on both sides.
• Cover.
• Continue cooking over low heat for 15 minutes.
• To serve place patties on toasted rolls and spread with remaining sour cream,.
• Top with lettuce and other half of roll.

KOTLETI

Steps:

• 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
• 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
• 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.