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Scandinavian Beef Patties With Beets & Cape

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      Title: SCANDINAVIAN BEEF PATTIES WITH BEETS & CAPE
 Categories: Meats
      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.
 
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