I always liked hamburgers, what carnivore doesn’t? I’m always on a quest to find new ways of making them, I was – therefore – pleasantly surprised with this delightful recipe (and photo) sent in by Ziva A. from Lakewood, NJ:
Hamburgers with Beets
- 3 teaspoons canola oil
- 1 onion, finely chopped
- 1 pound 7 ounces ground beef
- 1 medium egg, slightly beaten
- 2 tablespoons wine vinegar
- 1/2 teaspoon paprika
- 1 tablespoon finely chopped capers
- 1 tablespoon finely chopped cooked beets
- 2 tablespoons pareve sour cream (I use Tofutti brand)
- 4 tablespoons margarine
- 4 eggs
- salt and pepper
- Heat 1 teaspoon of the oil in a skillet. Add the onion and cook over low hea, stirring occasionally, for 5 minutes, until softened
- Transfer the onion to a large bowl and add the ground beef, egg, wine vinegar, paprika and capers. Mix well with your hands. Add the beet and parve sour cream, season to taste with salt and pepper, mix well again. Shape the mixture into 4 patties.
- Melt 2 tablespoons margarine with the remaining oil in the skillet. Add the hamburgers and cook over medium heat for 6 minutes on each side, or until well browned. Remove with a spatula and drain on paper towels.
- Melt the remaining margarine in a skillet. Break 2 eggs into separate cups and slide them into the skillet. Immediately collect the whites around the yolks with a spatula to keep them neat and separated. Cook until the whites have set but the yolks are still runny. Cook the remaining eggs the same way in the remaining margarine. Transfer the burgers to a warmed serving plate, top with the fried eggs and serve immediately.
Enjoy, gentle reader, enjoy!