🇺🇦 UkraineCatalog recipe
Ground beef bound with tender cooked buckwheat instead of bread, formed into patties and fried until crusted — a heartier, nuttier cutlet built to stretch a small amount of meat.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Simmer the buckwheat groats in salted water until tender, about 12 minutes, then drain and let cool to warm.
Mix the cooked buckwheat into the ground beef with the egg, grated onion, garlic, parsley, salt and pepper until evenly combined.
💡 The mixture will feel looser than a normal burger patty — that's the buckwheat, not a mistake.
Shape into 8 patties about 2 cm thick, packing them firmly so they hold together.
Press each patty through the breadcrumbs to coat.
Heat the oil in a frying pan over medium heat and fry the patties 4-5 minutes per side, until a deep brown crust forms and the center is cooked through.
Rest 2 minutes before serving.
Serve hot with sour cream or a simple tomato salad.
Grechanyky grew out of the same thrift as ordinary kotlety, using buckwheat groats — a grain Ukraine has grown for centuries — to bulk out ground meat when meat itself was scarce or expensive. The buckwheat adds a nutty depth that plain breadcrumbs never could, and the patties remain a fixture of home cooking, especially in the country's more buckwheat-growing regions.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.