Recipe for: Beef burgers with cheese and lettuce (Polish-modern) - photo 1
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Recipe for: Beef burgers with cheese and lettuce (Polish-modern)

Pikantne Main Dishes Regional Cuisine of Poland 40 min Medium 4 wyświetleń ~37.36 PLN * - (0)
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Description

Juicy beef burgers with melted cheese, fresh iceberg lettuce, and a classic mayonnaise-mustard sauce in a buttery bun — a modern version of Polish comfort food. The dish combines well-seasoned, simple beef with crunchy lettuce and ripe tomato; the cheese adds creaminess, while the delicate sauce enhances the flavor of the meat. Perfect for a family dinner or an informal gathering. Serve with seasonal sides (e.g., pickled cucumber) and pearl barley as an alternative side instead of fries.

Ingredients Used

Ingredients (16)

Servings:
4
  • Ground beef 600 g
  • Bun 320 g
  • Chicken egg 1 szt. (~60 g)
  • Breadcrumbs 30 g
  • Onion 1 szt. (~150 g)
  • Garlic 1 ząbek (~5 g)
  • Cheese 120 g
  • Iceberg lettuce 200 g
  • Tomato 1.7 szt. (~200 g)
  • Mayonnaise 80 g
  • Mustard 20 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Pickled cucumber 1 szt. (~100 g)
  • Butter 20 g
💰 Szacowany koszt dania: ~37.36 PLN (9.34 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cutlets

1

Prepare the ingredients for the patties: peel the onion and chop it very finely (you can grate it on a coarse grater so that the pieces are not visible). Press the garlic through a garlic press or chop it very finely. Open the breadcrumbs and measure the required amount.

Ingredients: Onion, Garlic, Breadcrumbs
Use a cutting board and a sharp knife for the onion or a grater; finely chopped onion will evenly distribute moisture in the mixture. Avoid large pieces of onion, which can cause uneven frying.
2

Place the ground beef in a large bowl. Add the egg, breadcrumbs, finely chopped onion, and garlic. Add salt and pepper. Using your hands (loosely), knead the mixture for about 1–2 minutes until the ingredients are evenly combined — the mixture should be sticky but not liquid.

Ingredients: Ground beef, Breadcrumbs, Onion, Garlic, Salt, Black pepper
Use a large metal or plastic bowl. If you don't want to mix by hand, use a wooden spoon. Do not knead for too long (max 2 minutes) — overmixing will make the patties dense and tough.
3

Divide the mixture into 4 equal portions (easiest: divide into 4 parts and weigh each if you have a scale). Shape the patties to be slightly larger in diameter than the buns, gently flattening them. Make sure the center is slightly thinner than the edges (the patty shrinks while frying).

Ingredients: Ground beef
Use hands dampened with water to prevent the mixture from sticking. Shape the patties gently — excessive kneading will make them tough. If you don't have a scale, try to make each patty a similar size.

Frying

4

Heat a large heavy-bottomed skillet over medium-high heat. Pour in the canola oil and wait 1 minute until the oil starts to shimmer gently. Place the chops in the skillet with space between them so they do not touch.

Ingredients: Rapeseed oil
Use a pan with a diameter of at least 26 cm; for four cutlets, you can fry in batches if the pan is smaller. The pan should be well heated but not smoking.
5

Fry the cutlets for about 3–4 minutes on one side without moving them, until a brown crust forms on the edges. Flip the cutlets and fry for another 3–4 minutes. In the last minute, place a slice of cheese on each cutlet and cover the pan with a lid to let the cheese melt.

Ingredients: Ground beef, Cheese
The frying time depends on the thickness of the cutlet and the preferred doneness: 3–4 minutes per side for medium. Use a spatula to flip; do not press the cutlets — they will lose their juices.

Sauce

6

In a small bowl, mix the mayonnaise with the mustard (80 g of mayonnaise + 20 g of mustard). Stir with a spoon until you achieve a smooth, uniform sauce. Taste and season with a pinch of salt or pepper if needed.

Ingredients: Mayonnaise, Mustard, Salt, Black pepper
Use a metal or ceramic bowl and a spoon. The sauce can be prepared in advance and chilled; if you want a lighter version, replace part of the mayonnaise with natural yogurt.

Sautéing the rolls

7

Cut the bun in half. In a dry skillet or in the same one where you fried the patties, lightly toast the cut sides of the buns for 1–2 minutes until golden brown. If you like, spread butter on the inside of the buns before toasting (optional).

Ingredients: bun, Butter
The best is a non-stick or cast iron skillet. Sauté over medium heat, keep an eye on it, as the butter burns quickly.

Burger Assembly

8

On the bottom half of the bun, spread a tablespoon of mayonnaise-mustard sauce, place a leaf of iceberg lettuce, a slice of tomato, optionally slices of pickled cucumber, then the hot patty with melted cheese. On top, add a little more sauce and cover with the top half of the bun.

Ingredients: bun, Mayonnaise, Iceberg lettuce, Tomato, Pickled cucumber, Ground beef, Cheese
Layer the ingredients from heaviest (patty) to lightest (lettuce) to keep the burger stable. If the bun is large, hold the burger with both hands and gently press down before serving.

Serving

9

Serve the burgers immediately while the cheese is still melted. I suggest serving roasted potatoes or pearl barley with butter and parsley as a Polish twist instead of fries.

Ingredients: Ground beef, bun, Cheese, Mayonnaise, Iceberg lettuce, Tomato
Use a large plate for serving. If you are making burgers for guests, serve extra sauce and fresh vegetables on the side.

Fun Fact

💡

The burger in a form similar to today's popular version developed in the USA, but in Poland, it quickly gained local variants that combine regional ingredients, such as pickled cucumber or pearl barley as a side instead of fries.

Best for

Obiad rodzinny Spotkanie z przyjaciółmi Weekendowy obiad

Tips

🍽️ Serving

Serve the burgers immediately after assembling so the bun doesn't get soggy. For a nice effect, cut the burger in half diagonally and serve on a warm plate. Offer extra sauce in small bowls. As a side, I recommend roasted young potatoes or a salad of young spring vegetables.

🥡 Storage

Cutlets can be stored in the refrigerator for up to 24 hours in an airtight container. It's best to reheat them in a pan for 2–3 minutes on each side or in the oven at 180°C for 6–8 minutes, until hot. Buns are best stored separately to avoid getting soggy.

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