Scandinavian Beef Patties with Beets & Cape

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 Turn and cook until desired doneness, about 5 minutes for medium.