Title: Scandinavian Beef Patties with Beets and Cape
Categories: Meat
Yield: 4 Servings
| 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 |
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.