Hey I was rereading the Edge books and your burger recipe with rice? Since many of us might be stretching our meat as well, can you post that recipe?Laura
Okay, so this is a regional Russian recipe that happened when Southern Russians decided to merge the traditional Russian cutlet with Lula Kebab from Caucasus. You can make it easy or slightly more complicated.
1 lbs ground beef
1 -1 1/2 cup cooked rice. You are aiming for the same quantity of rice and meat by volume. They should be mixed roughly 50/50.
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp salt
Pepper to your preference. I usually add enough pepper as if I were eating the whole thing.
Oil for frying
Mix spice into the meat. Add cooked rice, mix together. Add the egg and thoroughly work it into the mix. Really mix it in.
Heat about 1/3 inch of oil in the pan on medium. Form oblong hamburgers – they are easier to hold in hand than round ones. Dip each hamburger in bread crumbs so it’s covered on both sides. Fry in oil, first on one side, then on the other until done.
I usually fry for about 3-4 minutes per side. When it gets done, depends on the thickness of the hamburger, but usually when the bottom is nice and brown, it’s time to flip. I would do a sacrificial test hamburger. It shouldn’t be pink in the middle when you cut it. If your hamburger is brown on the outside but pink on the inside, cover the pan with a lid while cooking, to heat it through, but make sure to cook without a lid for the final minute, so it won’t turn out soggy.
Serve with ketchup or pickled onion. To make pickled onion, cut the onion into thin strips, add your favorite vinegar and a pinch of sugar, and let stand for a couple of hours or overnight.
These hamburgers are very good fresh. But they really shine as leftovers. The crispy coating dries and keeps the hamburger moist. When the kids were little, I would leave the plate on the middle shelf in the fridge and then I would see them running outside to play in the yard, hamburger in hand. It’s a meal in one and it doesn’t require a bun.
If you are feeling more adventurous, here is a recipe for Russian cutlets. This requires a meat grinder, or since we are in US, a meat processor. If you don’t want to bother, substitute onion powder for the fresh onion.
1 lbs of ground meat, any type, beef, pork, chicken, turkey, meat substitute if it can stick together. Whatever you want to get rid of.
2-3 slices of day old bread
1/2 cup milk or water
1 small onion
1/2 tsp of salt
1/2 tsp of garlic
In a bowl pour milk or water over the bread, set aside for 5 minutes. Meanwhile pulse the onion in a food processor as small as you can get it. In a bowl mix meat, onion and spices. Crumble the soaked bread and add it in there. Add egg. Smoosh everything. In Russia, everything would go through meat grinder.
Follow the Edge burger cooking method.
These guys have a different texture. The cooked rice ends up being crispy. The traditional cutlets are basically tiny fried meatloaves and they taste exactly like it.
What I posted are the base recipes. Feel free to experiment. If you liked smoked paprika, try adding that. If you want to try it with ground turkey instead of beef, go for it.
Best of luck! If you want other in-book recipes, let me know.
PS. You can see how tired I am by the amount of typos. Sorry.