Classic Russian Burgers “Pozharskie”
The butter will melt inside the burger and will spill out onto a plate when the burger is cut.
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
Soak the bread in the cold water for 10 minutes then squeeze dry.
Cut the chicken into smaller pieces for further processing.
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.
Add the eggs and salt to the meat.
Mix well to thoroughly combine all ingredients.
Divide the meat mixture into 8 equal parts.
Cut the butter into 8 equal parts.
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.
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.
Use the same knife to give the burger more of an oval shape.
Once you prepared and breaded all the burgers, they have to stay in the freezer for 20 minutes before cooking.
Pour the oil into a frying pan and heat on the stove.
Transfer the burgers into the pan and cook for 2 minutes on each side.
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.
Take out of the oven and serve.
The butter will melt inside the burger and will spill out onto a plate when the burger is cut.
