| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
Swedish |
Swedish, Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
tb |
Onions; finely chopped |
| 1 |
lb |
Ground beef; lean |
| 4 |
|
Egg yolks |
| 1 |
tb |
Capers; drained & finely chopped |
| 1 1/2 |
ts |
Salt |
|
|
Fresh ground pepper |
| 1 |
ts |
White vinegar |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Beets; fresh cooked/canned, drained & finely chopped |
| 2 |
tb |
Butter |
| 2 |
tb |
Vegetable oil |
| 4 |
|
Fried eggs (opt) |
INSTRUCTIONS
In a small pan, melt the 1 tablespoon of butter. When the foam subsides,
add the onions and cook for 2 or 3 minutes or until they are soft and
transparent, but not brown. Scrape into a large bowl and add the meat, egg
yolks, capers, salt, pepper and white vinegar. Mix together and moisten
with the heavy cream. Then stir in the drained chopped beets. Shape the
mixture into 12-14 round partties, about 2-3 inches in diameter. In a heavy
large skillet, heat the butter and oil. When the foam subsides, add the
patties 3 or 4 at a time and cook over moderately high heat for 5 to 6
minutes on each side or until they are a deep brown. In Sweden, these spicy
hamburgers are frequently served with a fried egg set atop each, in which
case they are made larger and thicker.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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