Rather than baking them, I sauteed them covered on low for the last however many minutes, can’t remember.

Then it never occurred to me to add carrots and I’ve usually added sauteed onions to bitki, but not usually kotleti. I have this great cookbook with a ridiculous name “Please to the Table” and it suggested to grate the onions into the hamburger. I like that since it makes it nice and juicy.

I am pretty sure I fried them in butter too or maybe a mix of the two. The recipe also called for whipped egg whites to lighten them up, but I usually try to avoid that sort of thing. They were light enough as is with the addition of piece of bread soaked in milk + the milk itself.

My American hubby, though, he needs to stick them b/w two pieces of bread a la hamburger and eat them with catsup, and I find that distressing.