Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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