Olympic burger offerings would not be complete without a burger from the host of the Olympic games this year, Russia.
The Sochi lamb kotleti Burger uses ground lamb instead of traditional beef and includes other tantalizing finishers like horseradish for extra spice, pickled red onions, and hearty pumpernickel bread.
In case you were wondering, kotleti is an old Russian delicacy that can be best defined as "fried patties".
The unique thing about this classic dish is that kotleti in itself is not made from one set of strict ingredients.
Depending on the recipe, kotleti could be made from a wide variety of ingredients, all equally delicious. This kotleti burger is consistent with traditional Russian recipes in its use of strong, distinct flavors. The lamb in the burger is nicely balanced out with a side of a juicy pickle.
Show some support for the hosts of the upcoming Olympic Games by creating your own kotleti Burger!
Sochi Lamb Kotleti Burger
- 1 lb. ground lamb
- 1 slice rye bread, toasted
- 1/8 cup milk
- 1/2 small onion, grated
- 1 egg
- 1 Tbsps. sour cream
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup flour, for dredging
- oil, for pan frying the kotleti
- 2 cups Greek yogurt, mixed with drained grated horseradish and seasoned with salt and pepper
- pickled red onion
- pumpernickel bread
- First, prepare the lamb kotleti by soaking the rye bread in the milk until soft.
- Pulse in the food processor. You can also puree the half small onion in the food processor or use a box grater.
- Add to the ground lamb.
- Add the egg, sour cream, salt, and pepper. Mix to combine.
- Use damp/moistened hands to shape the kotleti, otherwise they will be too soft to handle. Keep moistening your hands every time you make another kotleta.
- Dredge the kotleti in the flour, brushing off the excess.
- You should have about 4 kotleti and cook until golden on both sides, approximately 3-5 minutes per side. Frying it in a fryer gives it a nice fried chicken effect.
- Serve lamb kotleta topped with horseradish yogurt and pickled red onion on a pumpernickel bun.