| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1 | Medium russet potato (about | |
| 2 | tb | Heavy cream |
| 1 | pn | Ground cloves |
| 2 | ts | Butter |
| 1 | Small onion; minced | |
| 1 | lb | Ground sirloin |
| 1 | Egg yolk | |
| 1/2 | c | Finely chopped pickled beets |
| 1 | tb | Capers |
| 1/2 | c | Flour |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes. Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste. In a small skillet, melt 1 tablespoon butter over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir into mashed potato. Add ground sirloin and egg yolk to potato and mix well. Stir in pickled beets and capers. Form mixture into 4 patties about 1-inch thick. Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour. Dredge patties in flour; shake off excess. In a large skillet, melt remaining butter in oil over medium-high heat. Add patties and cook until bottoms are browned, about 4 minutes. Turn and cook until desired doneness, about 5 minutes for medium. Source: 365 Ways To Cook Hamburger And Other Ground Meats Suggested Accompaniements Serve these patties with whipped mashed potatoes and a cucumber salad. I have also used the mixture to make meatballs. These go nicely with a dipping sauce made of sour cream blended with a bit of the liquid from the pickled beets. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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