Ingredients
3/4 cup (175 mL) dark rye bread crumbs (or pumpernickel), see Tip
1/3 cup (75 mL) milk
1 egg, beaten
Half onion, grated or minced
2 tbsp (30 mL) EACH chopped fresh dill, chives and parsley
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) freshly cracked black pepper
1 lb (500 g) Medium or Lean Ground Beef
Oil
Garlic Sour Cream Sauce
1/2 cup (125 mL) full-fat sour cream
2 tbsp (30 mL) milk
1 small clove garlic, minced
1/8 tsp (0.5 mL) salt
Instructions
- Combine bread crumbs and milk in a large bowl, stirring well. Let stand for 10 minutes, until all liquid is absorbed and it forms a thick, uniform paste.
- Stir in egg, onion, dill, chives, parsley, salt and pepper. Gently mix in ground beef with a fork just until combined (careful not to over-mix). Using wet hands, divide into 8 equal portions and shape each in an oval patty, about 1inch (2.5 cm) thick. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Garlic Sour Cream Sauce: Meanwhile, whisk together sour cream, milk, garlic and salt in a small bowl. Cover and refrigerate until serving.
- Grill patties on oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 12 to 14 minutes, turning twice, or until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Transfer to a clean plate, tent with foil and let rest for 10 minutes.
5. Serve kotletid with Garlic Sour Cream Sauce to dollop on top.
Notes
Tip: To make bread crumbs, leave a few slices of dark rye or pumpernickel bread on a wire rack for a few hours to dry slightly. Crumble with your hands or pulse in a food processor or blender, then measure for the recipe. Store any extra in the freezer for next time.
Tip: To evenly divide beef mixture in step 2, press to the bottom of the bowl and cut like a pie into 8 equal portions.
Tip: When mincing garlic, cut in half lengthwise and remove any green sprout to prevent a harsh flavour in the sauce, then mince.