When you think of a hamburger, you probably think bun, patty, lettuce, tomato, onion, ketchup, mustard, and maybe a slice of cheese. Polish Hamburgers are not that. Polish Hamburgers are often served more akin to the Salisbury Steak — a dinner situation where ground meat is used in patty form, but it’s served with a delicious gravy.
That’s the idea here, except that Polish Hamburgers are extra hearty — made up of both beef and pork and stuffed with crushed saltines, chopped bell peppers, and more and then simmered in a velvety mushroom gravy to boot. It’s a rustic, stick-to-your-ribs kind of recipe, and it’s entirely delicious.
These are not for the faint of heart. You’re going to start with two pounds of meat here — half pork and half beef — and form that into six patties, which means that each patty is about a third of a pound. But that’s just the meat — there’s also some eggs, milk, and crushed saltines as a binder (trust me, it works), chopped onion and bell pepper, and some dill, garlic powder, parsley, and nutmeg in there too.
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