Schabowy Burger (Polish Pork Burger)
I brought this to a cookout once and three dads asked me for the recipe before I finished eating mine. The schabowy burger is what happens when a Polish kotlet schabowy (breaded pork cutlet) decides to become an American burger — and honestly, it might be better than both.
Ingredients
- 1.5 pounds ground pork 680g; not too lean. You want some fat for flavour and juiciness. 80/20 is ideal.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon marjoram the secret Polish seasoning. Every schabowy has marjoram.
- ½ cup all-purpose flour 60g; for dredging
- 2 eggs, beaten
- 1 cup plain breadcrumbs 120g; panko for extra crunch, regular for a classic schabowy texture
- Vegetable oil for frying
- 4-6 burger buns
For Serving
- Mustard Polish musztarda if you can find it — it's sweeter and tangier than American yellow mustard
- Pickles ogórki kiszone; extra points for Polish pickled cucumbers
- Shredded cabbage basically coleslaw, but Polish style — vinegar-dressed, no mayo
- Sliced onion
- A thick slice of tomato
Method
Form the Patties
- In a bowl, combine the ground pork with salt, pepper, garlic powder, and marjoram. Mix gently — don't overwork the meat or the burgers will be tough. Divide into 4-6 patties, depending on how big you like your burgers. Make them slightly thinner than a regular burger — about ¾ inch thick — because the breading adds volume and you want even cooking.
Set Up the Breading Station
- Three shallow dishes: flour in the first, beaten eggs in the second, breadcrumbs in the third. The holy trinity of Polish breading. This is the same process used for every kotlet schabowy in every Polish kitchen — it's muscle memory for anyone who grew up watching their mama cook.
Bread the Patties
- Take each pork patty and coat it in flour (shake off excess), dip in egg (let excess drip off), then press firmly into breadcrumbs on both sides. Make sure the breadcrumbs adhere well — press them in with your palms. Set breaded patties on a plate and let them rest for 5 minutes. This helps the coating set and prevents it from falling off during frying.
Fry
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the breaded patties. Don't move them — let them cook undisturbed for 4-5 minutes until the bottom is deep golden brown. Flip carefully and cook another 4-5 minutes. The internal temperature should reach 160°F / 71°C for pork. Drain on paper towels.
Assemble
- Toast the buns lightly. Spread mustard on the bottom bun. Add the crispy schabowy patty, shredded cabbage, pickles, onion, and tomato. Close the bun. Try not to eat it too fast — this is not a race, even though it feels like one because it's that good.
Notes
Cooked schabowy burgers keep in the fridge for 3 days. Reheat in the oven at 190°C / 375°F for 8-10 minutes to re-crisp the coating — don't microwave them or you'll lose all the crunch. They can be frozen (unbreaded or breaded-but-uncooked) for up to 2 months. Fry from frozen, adding a couple extra minutes to the cooking time.