Burger Kotleti

The reason for this is that so much Russian food contains wheat: pilmeni, bread, piroshki to name just a few menu items, all contain the bearer of much gastric distress. Whilst my mother and I have managed to create gluten-free versions of many well-known Russian recipes, the vast majority remain out of bounds, including kotleti. Until now.

For this recipe I consulted my personal kotleti expert (my mother), and together we came up with a Paleo version that works beautifully to create a succulent juicy burger. I have replaced the bread with ground cashews to act as the binder, and grated zucchini for juiciness (and to make the meat stretch that little bit further). The recipe is very simple, requiring just a handful of ingredients to create something really wonderful. It goes to show that when you have ratios just right in a recipe, magic happens.

Burger Kotleti

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2. Using wet hands, scoop the meat into little rounds, then shape into ovals and flatten slightly before laying on a baking tray lined with non-stick baking paper. I keep a bowl of water nearby and wet my hands between kotleti.

We've recently interviewed Russian author Anya Von Bremzen on her book Mastering the Art of Soviet Cooking: a Memoir of Food and Longing (Random House, September 2013), here is what she has to reveal on Kotleti, the Russian "hamburgers" followed by an original recipe.

Inspired by his 1936 trip to America, Mikoyan wanted to copy Yankee burgers in Russia, but somehow the bun got lost in the shuffle, and the country got hooked on mass-produced kotleti instead. Deliciously greasy, petite, with a heavy industrial breading that fried up to a wicked crunch, Mikoyan Factory patties could be scarfed by the dozen. Wild with nostalgia mom and tried a million times to recreate them at home, but no luck: some manufactured treats just can't be duplicated. So we always reverted back to mom's (far more noble ) home-made version. Every ex-Soviet cook has a special trick for making juicy savory patties. Some add crushed ice, others tuck in pats of butter or mix in a whipped egg white. My mom likes her kotleti Odessa-style (garlicky!), and adds mayo as binding instead of the usual egg, with delightful results. The same formula works with ground turkey or chicken or fish. Buckwheat kasha makes a nostalgic Russian accompaniment. Ditto thin potato batons slowly pan-fried with onions in lots of butter or oil. I love cold kotleti for lunch the next day, with some dense dark bread, hot mustard, and a good crunchy dill pickle.

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, reduce heat to low, and fry for another 2-3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.

Two questions: Can ground chicken be substituted for the chicken breasts; if so how much should be used? Can the kotleti be browned for a bit and them baked in the oven, if so at what temperature and for how long?

If you ever eat a burger with a Russian or Ukrainian who might have not eaten a western burger before, (many years back) you might have seen them taking off the bun and eating all the toppings separately, using a fork to eat the "burger." That is what I remember seeing at times in my travels and encounters with Russians growing up. Times have changed over the years of course as western culture has infiltrated most Eastern European countries. You will see people eating Kotlety with ketchup as a topping, sauted mushrooms, onions or maybe even a creamy white mushroom sauce (my Dad's and now my husband's favorite way to eat them, recipe in future post).

Natasha, was are your thoughts on stale bread soaked in milk vs. the panko bread crumbs? When I make kotleti for myself I just wing it and throw in what I have, but I am trying to find a recipe for a dinner party that will guarantee delicious authentic results, contingent on me following the recipe correctly ?

I plan to use low fat beef and a little pork since the freezer is full of that right now.

Thanks!

Made these tonight my 2 time such a major big hit these burger patties are not only good with potatoes they r also really way good with Israeli couscous rest are in the freezer they freeze really well thanx again Natasha darlin gnite cheers

Every ex-Soviet cook has a special trick for making juicy, savory patties. Some add crushed ice, others tuck in pats of butter or mix in a whipped egg white. My mother likes her kotleti Odessa-style (garlicky!), and adds mayo as binding instead of the usual egg, with delightful results. The same formula works with ground turkey or chicken or fish. Buckwheat kasha makes a nostalgic Russian accompaniment. Ditto thin potato batons slowly pan-fried with onions in lots of butter or oil. I love cold kotleti for lunch the next day, with some dense dark bread, hot mustard, and a good crunchy dill pickle.

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.

Russian Burgers, called Kotleti in Russian, are juicy and delicious fried patties made from a minced poultry with onions, eggs, bread and herbs. This popular Eastern European dish - moist and tender burgers - will become your family favorite!

They are part of the croquettes and cutlets style of food. If you think about it, Cutlets is the plural form of the word Cutlet. It's where Kotleti get their name from. Kotlet is the singular form of the word Kotleti. It's just like saying 'cutlet' with a Russian accent. ? So we are eating Russian Cutlets. Kotleti are like a cross between meatballs, hamburgers and rissoles. Some people call them Russian hamburgers, they just aren't eaten the same way.

The best way to serve Russian Kotleti is with the most traditional sides. Buckwheat, mashed potatoes, cabbage salad, and marinated cucumbers are the usual suspects. You could also bake some fresh baguettes to sop up the juices that come out of the kotleti when you slice into them. Yum!

Reheating Tip: You can easily reheat kotleti in the microwave, but if you want them to be extra crispy use the conventional oven or an air fryer (the COSORI XL Air Fryer is my latest obsession if you need a recommendation).

Hey Inna! It's roughly 3-4 kotleti per serving, possibly more depending on how small or big you shape them. This recipe will easily make 20-30 big kotleti (I like to make mine really big). If you prefer smaller ones, you'll get even more! Enjoy!

Russians and Ukraines share many ingredients, dishes, snacks, and culinary customs with other ethnic groups, language groups, cultures, and countries that were once part of the Russian Empire and Soviet Union or share the same religion, along with other Eastern European countries, which explains why dishes such as kotleti are found in both Russia and Ukraine and other neighbouring countries.

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Growing up, my mom always made pork meatballs or what we call kotleti (meatballs). We had a large family and they were affordable and very easy to make and was such comfort food to us. The combination of ground pork with chicken with the seasonings, mayo and egg make for tender and juicy patties that are then breaded and fried. The kotleti are crispy on the outside and juicy on the inside.

In Eastern Europe and Russia, they are known as Kotleti. I would say that Pozharsky Cutlets are the most popular version of these juicy and tender meat patties. They were created in Russia in the beginning on the 19th century and later were adopted by French cuisine. Pozharsky Cutlets usually have a few extra steps in the recipe, like adding milk soaked bread and butter to the ground meat to make kotleti extra soft and juicy.

Today you can find all different types of kotleti. I think that the most popular varieties are cutlets with beef, or chicken, or fish, or potatoes. Potato cutlets are one of my favorite from Russian food, and I will definitely share my recipe with you sometime soon!

The so-called Russian hamburgers, kotleti, are characteristic everyday restaurant and family fare. Kotleti differ from American hamburgers in that kotleti are golden and crisp on the outside and moist and tender on the inside. In Russian restaurants, they are served plain or with sour cream, mushroom or tomato sauce and accompanied by kasha, macaroni or potatoes.

The Kotlet go well with a variety of other dishes - they can be eaten alone, served with rice, served as sandwiches with pita and herbs with hummus, or even burger-style with bread and accompaniments.

There's nothing like that first bite into a juicy, delicious burger. Sure, the center of the patty is pretty pink. But you order your steaks medium rare all the time. You should be able to safely order a medium rare burger, too, right?

Kotletai, (also spelled Kotleta, Kotlety, and Katleti) are tender oval-shaped Assyrian hamburgers that are crispy on the outside and tender and juicy on the inside. They are usually served with sliced and fried potatoes and eggplant over vermicelli rice. e24fc04721