If You Have A Pound Of Ground Beef, Onion, And Bread, You Have The Start Of Simple Polish Burgers

The Polish foods that have made it big this side of the Atlantic are all highly comforting, from warm pillowy pierogi to a popular open-faced sandwich not unlike a french bread pizza known as Zapiekanka. And now, you can add Polish burgers to your list of comfort foods as the recipe comes together easily with the help of household staples such as ground beef, onion, and bread.

These Polish burgers, also known as Klupskies, are a simple blend of beef, onion, bell peppers, eggs, ketchup, sea salt, and torn bread. Not only do you not need a complex seasoning blend, but the ingredients are all common condiments and necessities that are likely in your cupboard or fridge already. And just because the recipe is simple, doesn't make it any less delicious. The sweetness and umami-richness of the ketchup complements the umami of the ground beef while the onion and bell peppers add an aromatic bite. The egg acts as a binding agent while the bread locks in moisture, like adding breadcrumbs to a typical burger recipe.

Similar to typical burgers, Klupskies are a one-bowl, dump-it recipe. All you have to do is blend gently before forming balls or patties and then frying them up in a large skillet with olive oil over medium heat — it won't take longer than 10 minutes per side. While there's no clear history of Klupskies, the recipe is typically passed down through the generations, with each family having their own unique formula (some swap ground beef for pork, while others omit the bell peppers entirely).

Many of the same burger making tips you'd need for classic burgers apply to Polish burgers as well, starting with a good lean to fat ratio for your ground beef. According to Ina Garner, 80% fat to 20% lean is ideal for burgers. When mixing your ingredients, be as gentle as possible, since overmixing can result in tough meat or shrunken patties. If you want to add some more spice to your Polish burgers, ground black pepper, garlic powder, paprika, or a dash of cayenne would all be a good idea. Bring some savory herbaceousness with parsley and dill. One recipe even recommends replacing the bread with crushed saltine crackers, mimicking the breadcrumbs.

Once finished, you can serve these Polish burgers in a classic brioche or sesame seed bun with pickles, tomatoes, onions, and lettuce. Many Polish households also eat the patties without a bun and accompanied by mashed potatoes all smothered in a rich sour cream and mushroom gravy. Alternatively, these patties would taste delicious over a rice pilaf or even a bed of egg noodles with cream sauce for an easy twist on fancy beef stroganoff. Many fans of Polish burgers liken them to mini meatloaves for the ketchup forward flavor. Further accentuate that flavor by adding sun-dried tomatoes and sweet caramelized onions in a patty melt with American cheese or Colby Jack.