Basic information

Name: Scandinavian beef patties with beets & cape

Yield: 4

Categories meats

User: matiaspalomec@gmail.com

Ingredients

 2 
 tb Heavy cream
 2 
 ts Butter
 1/2 
 c Finely chopped pickled beets
 1/2 
 c Flour
 1 
 Medium russet potato (about
 1 
 pn Ground cloves
 1 
 Small onion; minced
 1 
 lb Ground sirloin
 1 
 Egg yolk
 1 
 tb Capers
 1 
 tb Vegetable oil
  
 Other Ground Meats Suggested Accompaniements Serve these

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
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.

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