Polish-Winter Burger with Beef Patty, Bacon, and Roasted Beet Sauce - photo 1
← Recipes

Polish-Winter Burger with Beef Patty, Bacon, and Roasted Beet Sauce

Main dishes Fusion cuisine 90 min Medium 42 wyświetleń ~34.62 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A wholesome hamburger in a modern Polish interpretation — a juicy beef patty seared in a pan, crispy smoked bacon, caramelized onions, and warm sauerkraut for a contrast of acidity. The twist of this recipe is a homemade sauce made from roasted beetroot mixed with mayonnaise, adding a sweet-earthy note and a unique color. The dish has a well-balanced texture: a soft, slightly toasted bun, a meaty center, soft-sweet toppings, and sour pickles. It pairs perfectly with roasted potatoes, parsley fries, or pearl barley sautéed with onions; serve with dark beer, apple compote, or classic lemonade. The recipe includes traditional Polish ingredients (sauerkraut, bacon, beetroot), but in the form of a hamburger — perfect for a winter gathering at home.

Ingredients Used

Ingredients (15)

Servings:
4
  • Hamburger bun 320 g
  • Ground beef 500 g
  • Butter 30 g
  • Onion 1 szt. (~150 g)
  • Sugar 10 g
  • Smoked bacon 100 g
  • Sauerkraut 150 g
  • Pickled cucumber 1.2 szt. (~120 g)
  • Beets (raw) 200 g
  • Mayonnaise 60 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey mustard 30 g
  • Cheese 80 g
💰 Szacowany koszt dania: ~34.62 PLN (8.65 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Prepare all the ingredients and tools: kitchen scale, cutting board, sharp knife, large bowl, cast iron or heavy metal skillet (best for searing), small baking tray, hand blender or food processor for the sauce. Measure out the meat, buns, and toppings. Take the meat out of the fridge about 10 minutes before shaping, so it’s not cold.

Use a kitchen scale to accurately divide the meat and buns. A wide spatula will be useful for flipping the patties. Don't start frying without a heated pan - the patties will stick.

Beet sauce

2

Preheat the oven to 200°C (top-bottom). Wash the beetroot, wrap it in aluminum foil or place it on a baking tray and bake for 45-60 minutes until soft - you can check this by inserting a sharp knife: the knife should go in almost effortlessly. After baking, let it cool for 10 minutes, peel off the skin (it will come off easier after cooling) and cut into pieces. Place the baked beetroot and mayonnaise in a tall container and blend with an immersion blender until smooth, intensely pink sauce. Season with 1 pinch of salt (1g) and 1 pinch of pepper (1g). Taste and optionally season with a light teaspoon of pickled cucumber juice if you like.

Use a hand blender or food processor. If the sauce is too thick, thin it out with a tablespoon of water. Bake the beet in foil to avoid drying out - you can also wrap it in baking paper.

Caramelized onion

3

Peel the onion and cut it into thin feathers. Heat a pan over medium heat, add 15 g of butter (half of the butter from the list) and 15 g of oil. Toss in the onion, sautéing and stirring every 1-2 minutes for 12-15 minutes until it is soft and golden-brown. Towards the end, add sugar (10 g) and sauté for another 1-2 minutes to caramelize the sugar and give the onion a sweet note. If the onion starts to burn, lower the heat and add 1-2 tablespoons of water to deglaze the burnt bits.

The best is a wide pan that ensures even evaporation of water from the onion. Do not rush the process with high heat - the onion must slowly caramelize.

Bacon

4

In a second pan (or after removing the onion), place the bacon slices and fry over medium heat for 6-8 minutes, until the fat renders and the bacon is golden and crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat.

The pan does not need to be very hot — slow frying allows for even rendering of the fat. You can save the collected fat and use it for frying cutlets for added flavor.

Shaping the patties

5

Divide 500 g of meat into 4 equal parts of 125 g each. Form them into balls, then flatten them with your hand or palm into patties about 1.2-1.5 cm thick and slightly larger in diameter than a bun (the patty will shrink while frying). Make a shallow indentation in the center of each patty with your thumb — this will prevent it from puffing up while frying. Season each patty on both sides with salt (about 0.5 g per side, totaling ~2 g for all the patties) and freshly ground pepper.

Do not knead the meat too much — overly compacted patties will be tough. If you don't have a scale, visually divide the meat into 4 equal parts, but a scale gives the most accurate result.

Frying the cutlets

6

Heat a cast iron skillet over medium-high heat. Add 15 g of rapeseed oil (1 tablespoon). When the oil starts to shimmer slightly, place the chops in the skillet. Cook for 3-4 minutes on one side without moving them — a nicely browned crust should form. Flip the chops and cook for another 3-4 minutes on the other side for medium doneness (internal temperature about 65°C). If you prefer medium-well, cook for 4-5 minutes on each side. In the last minute, place slices of cheese on the chops (optional), cover the skillet with a lid or set aside for a moment to allow the cheese to melt gently.

Use a kitchen thermometer if you have one (65°C = medium). Do not pierce the cutlets with a fork while frying — you will release the juices and the meat will become dry. If the fat splatters, reduce the heat by half a degree.

Heating the cabbage and toasting the buns

7

In a small skillet, heat the sauerkraut for 3-4 minutes over medium heat until warm and slightly evaporated. Meanwhile, cut the rolls in half and spread the remaining butter (15 g) on the insides. Toast the rolls in a dry skillet or on a grill for 1-2 minutes until golden and slightly crispy.

For heating the cabbage, you can add 1 teaspoon of pickle juice for extra flavor. The best pan is one with a diameter of 24-28 cm for toasting two rolls at the same time.

Assembling the burger

8

On the bottom half of the bun, spread a tablespoon of beet sauce (about 15 g). Place the hot patty on top, then add 2-3 slices of bacon, followed by 1-2 tablespoons of caramelized onions, 2-3 slices of pickled cucumber, and 2-3 tablespoons of warmed sauerkraut. If you are using honey mustard, spread a thin layer on the top half of the bun. Cover with the top half of the bun and gently press down.

Arrange the ingredients in this order so that the sauce doesn't make the bun soggy from the bottom. The pressing should be gentle — we don't want to squeeze the juices out of the patty.

Serving

9

Serve the burger immediately after assembling, while the patty is still juicy and the cheese is slightly melted. Serve with a side of: roasted potatoes, parsley fries, or cabbage salad. You can place an extra portion of beetroot sauce on the plate for dipping.

The burger tastes best hot — reheating it will cause the patty to harden and the bun to soften. If you need to serve it later, keep the patties separate and briefly heat them in a pan before assembling.

Fun Fact

💡

Although the hamburger is associated with American cuisine, various regions around the world have popular local adaptations — the use of sauerkraut and beetroot in a burger is an example of a Polish touch that combines tradition with fast food.

Best for

domowe przyjęcie zimowe spotkanie przy piwie weekendowy obiad dla rodziny

Tips

🍽️ Serving

Serve with raw slices of red onion or greens for freshness. To maintain the crispiness of the bacon, place it on the cutlet just before serving. Beetroot sauce beautifully contrasts with yellow cheese — if using cheese, place it directly on the cutlet to let it melt slightly.

🥡 Storage

Store the patties and buns separately in the fridge for up to 24 hours. The beet sauce will develop in flavor, so it can be stored for up to 3 days in a sealed container. Reheating: heat the patties in a pan for 2-3 minutes on each side over medium heat; avoid the microwave as they become rubbery.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Spring Asian-fusion salmon fillet on a bed of young spinach, asparagus, and crispy nori (variant a0db6b27) 90 min

Spring Asian-fusion salmon fillet on a bed...

Asian Fusion Cuisine
Winter beef stew braised in red wine with celery-potato puree and roasted carrots 150 min

Winter beef stew braised in red wine with ...

Anything
Seasonal Asian Fusion Bowl: Glazed Salmon with Kabocha Squash Puree and Pickled Cucumber (variant 9fad21d7) 90 min

Seasonal Asian Fusion Bowl: Glazed Salmon ...

Asian Fusion Cuisine
Duck breast in orange-pomegranate glaze with roasted beetroot purée and kale chips 90 min

Duck breast in orange-pomegranate glaze wi...

Main dishes
Stuffed Cabbage Rolls with Meat and Rice (Polish, Traditional Reinterpretation) 90 min

Stuffed Cabbage Rolls with Meat and Rice (...

Main dishes
Kurczak w sosie śmietanowym z grzybami 60 min

Kurczak w sosie śmietanowym z grzybami

Main dishes

Recipe Categories

Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama