Hands on time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: 8 patties
Recipe
- 3/4 cup (50 g) dark rye breadcrumbs (or pumpernickel)
- 1/3 cup 2% milk
- 1/2 medium yellow onion, grated or minced
- 1 egg, beaten
- 2 Tbsp (30 mL) chopped chives
- 2 Tbsp (30 mL) chopped dill
- 2 Tbsp (30 mL) chopped parsley
- 1 1/2 tsp (5 mL) salt
- 1 tsp (5 mL) freshly cracked black pepper
- 1 lb (456 g) regular ground beef
- Garlic Sour Cream Sauce: 1/2 cup (125 mL) 14% sour cream
- 2 Tbsp (30mL) 2% milk
- 1 small clove of garlic, minced (optional: remove the germ to remove harshness)
- 1/8 tsp sea salt
Method of preparation
In a large bowl, combine the breadcrumbs and milk. Stir together and let it sit for 10 minutes. It should absorb all the liquid and turn into a thick, uniform paste. Stir in the onion, egg, chives, dill, parsley, salt and pepper. Add ground beef and mix gently just until combined. Using wet hands, form into 8 equal oval-shaped patties. (Tip: To evenly divide beef mixture, press mixture to the bottom of the bowl and cut like a pie into 8 portions.) Cover and chill patties in refrigerator for 1 hour.
Meanwhile, in a large bowl, whisk together sour cream, milk, garlic and sea salt. Cover and refrigerate.
Preheat grill to medium-high. Oil grill grates generously. Gently place the patties onto the grill and cook, flipping carefully every 2 minutes until a meat thermometer inserted into the centre reads 155F (68C), about 10-12 minutes. Rest, covered for 10 minutes.
Serve Kotlet with garlic sauce and a crisp, refreshing summer salad!
