Scandinavian Beef Patties With Beets & Cape

Ingredients: 2.00 Tablespoon Heavy Cream 2.00 Teaspoon Butter 1.00 Tablespoon Capers 0.50 Cup Finely Chopped Pickled Beets 1.00 Pinch Ground Cloves 0.50 Cup Flour 1.00 Lb Ground Sirloin 1.00 Each Medium Russet Potato (about 1.00 Tablespoon Vegetable Oil 1.00 Each Small Onion; Minced 1.00 Each Egg Yolk

Directions:

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.