Classic Russian Burgers “Pozharskie”

Classic Russian Burgers “Pozharskie”

The butter will melt inside the burger and will spill out onto a plate when the burger is cut.

Oxana Putan

Serves 8

2 lbs boneless chicken

2-3 pieces white bread

2 eggs

1 teaspoon salt

3 oz butter

6 tablespoons bread crumbs

10 tablespoons vegetable (sunflower) oil

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Soak the bread in the cold water for 10 minutes then squeeze dry.

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Cut the chicken into smaller pieces for further processing.

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Pass the chicken and the bread through a meat grinder. Alternatively, you can place the meat and bread into a food processor and pulse to chop finely.

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Add the eggs and salt to the meat.

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Mix well to thoroughly combine all ingredients.

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Divide the meat mixture into 8 equal parts.

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Cut the butter into 8 equal parts.

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Take one part of the meat mixture into your hands and shape it into a flat circle. Place a piece of the butter in the center then wrap it inside the meat overlapping the edges so that the butter is completely sealed in the center of the burger.

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Pour the bread crumbs onto your working surface.

Spread even with a knife. Place the burger with the butter over the crumbs and roll it with a wide knife to ensure even breading on all sides.  

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Use the same knife to give the burger more of an oval shape.

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Once you prepared and breaded all the burgers, they have to stay in the freezer for 20 minutes before cooking.

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Pour the oil into a frying pan and heat on the stove.

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Transfer the burgers into the pan and cook for 2 minutes on each side. 

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Don’t cook them till they’re done; the only thing you need to do is to brown them nicely on both sides.

Transfer the burgers to a baking sheet.

Place into a preheated (400F) oven for 10 minutes.

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Take out of the oven and serve.

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The butter will melt inside the burger and will spill out onto a plate when the burger is cut.

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жаркое на плите, чечевица, жульен