These unique Scandinavian-style beef patties offer a delightful twist on traditional meat dishes by incorporating finely chopped pickled beets and briny capers. The savory ground sirloin is bound with a creamy, aromatic mashed potato mixture seasoned with ground cloves and sautéed onions, creating a tender and flavorful patty. The result is a rich, satisfying meal with complex textures and a balance of sweet, sour, and savory notes. Perfect for a hearty lunch or a rustic dinner, these patties are easy to prepare and pair wonderfully with simple sides like cucumber salad or extra mashed potatoes. A wonderful way to use up leftover beets and explore Nordic flavors.
Scandinavian Beef Patties With Beets & Cape
Description
These unique Scandinavian-style beef patties offer a delightful twist on traditional meat dishes by incorporating finely chopped pickled beets and briny capers. The savory ground sirloin is bound with a creamy, aromatic mashed potato mixture seasoned with ground cloves and saut&# 195;©ed onions, creating a tender and flavorful patty. The result is a rich, satisfying meal with complex textures and a balance of sweet, sour, and savory notes. Perfect for a hearty lunch or a rustic dinner, these patties are easy to prepare and pair wonderfully with simple sides like cucumber salad or extra mashed potatoes. A wonderful way to use up leftover beets and explore Nordic flavors.Ingredients
Directions
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In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes.
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Drain, peel, and mash potato with heavy cream and ground cloves plus salt and pepper to taste.
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In a small skillet, melt 1 tablespoon butter over medium heat.
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Add minced onion and cook, stirring often, until softened, about 3 minutes.
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Stir the sautéed onion into the mashed potato.
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Add ground sirloin and egg yolk to the potato mixture and mix well.
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Stir in finely chopped pickled beets and capers.
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Form mixture into 4 patties about 1-inch thick.
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Transfer patties to a wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
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Dredge chilled patties in flour; shake off excess.
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In a large skillet, melt remaining butter in vegetable oil over medium-high heat.
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Add patties and cook until bottoms are browned, about 4 minutes.
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Turn patties and cook until desired doneness is reached, about 5 minutes for medium.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 551.9kcal
- % Daily Value *
- Total Fat 23.4g36%
- Saturated Fat 8.7g44%
- Cholesterol 252.6mg85%
- Sodium 129.9mg6%
- Total Carbohydrate 33.3g12%
- Dietary Fiber 2.6g11%
- Sugars 3.8g
- Protein 44.6g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve these patties with whipped mashed potatoes and a cucumber salad.
Variation: You can use this mixture to make meatballs instead of patties. They go nicely with a dipping sauce made of sour cream blended with a bit of the liquid from the pickled beets.
Safety: Ensure ground meat is cooked to a safe internal temperature.
