Monday, May 3, 2010

Hamburger Patties in Horseradish & Sour Cream Sauce

This was a recipe chosen from "The Hamburger Cookbook" by Ethel Mayer published in 1981. It was fairly simple to make and made the apartment smell fantastic! The recipe follows the pictures! Enjoy!

The ingredients and cookbook!

Measure out the parsley. Chop one garlic clove and onion. Crush the wheat crackers until they are fine. I left some larger pieces in there because they will crush when they are added to the mixture.

Add onion, garlic, cracker and parsley to the meat.

Mixed together!

Measure out the Parmesan-Romano and salt. Crack the pepper mill a few times and grab an egg. My egg seems a little nervous of its future...

Add the egg, cheese, salt and pepper to the meat mixture.

Take the meat mixture and form patties. The book says 3" round... I made palm size almost round patties! I had 7 total.

Heat the butter and add the patties to the pan. Let each side brown for a minute or two.

After browning one side... Looking fantastic! After browning each patty, remove from the butter and set aside.

(I added another tablespoon of butter to the pan) Add the horseradish to the butter in the hot pan to brown.

While the horseradish is browning, add the beef bouillon cubes to the cup of warm water. I used boiling water to help speed the process up so my horseradish wouldn't burn waiting around...

Add the cornstarch to the bouillon water. Mix well.

Add the bouillon/water/starch mix to the horseradish in the pan. Cook for 3 minutes or until slightly thickened. (I had it in for about 1 minute before it thickened)

Add the cider vinegar to the pan. Remove from heat.

Slowly mix in the sour cream. I was going for a Van Gogh Starry Night...

This is what the mixture should look like after adding all of the sour cream. Similar to a stroganoff sauce in thickness/color. Put back on medium heat.

I didn't forget about you, patties! Add the patties to the sauce over medium heat. While it simmers (for 15 minutes), the sauce will cover the patties and complete their cooking.

Voila! I enjoyed the patties over egg noodles with a side of mixed vegetables!

1 pound ground beef
1/2 pound ground pork (which I omitted)
1 large onion, grated or minced (I used half of a very large onion!)
1 clove garlic, chopped very fine
2 tablespoons dehydrated parsley flakes
2 shredded wheat biscuits, rolled very fine (I used 4 Reduced Fat Triscuits)
1 egg
1 teaspoon of salt (I used kosher)
4 twists of pepper mill
1/4 cup Parmesan-Romano cheese

2 tablespoons butter
2 tablespoons horseradish, thoroughly drained
2 beef bouillon cubes
1 cup warm water (I used boiling)
1 tablespoon cornstarch
2 tablespoons cider vinegar (I used apple cider vinegar. yum.)
1 cup sour cream (I used fat free)

Thoughts on this recipe:
*The aroma was wonderful. Horseradish and onion is one of the best smells to have when cooking... seriously. If they made it a candle scent, I'd purchase it.
*The sauce did not come out as thick as I would have liked. I think it may be because I did not mix my cornstarch completely into the bouillon water. It was stuck the bottom of the cup and I did not scrape it off... However, it still had a decent thickness and was a perfect sauce for the patties and noodles. {This is how I will learn!}
*I did not add the ground pork...but I feel it would have tasted very delicious with the sauce. Perhaps next time!
*The vinegar was kind of strong, so next time (or with yours!) I would suggest adding less than is recommended.
*In this household, we love horseradish. This recipe could have used a lot more!

More to come. :)



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  2. This looks like something my mom would have made from the late 60's early 70's. It is very Brady Bunch!!! I can't wait to try it :)
    Great job on the blog!!!

    Beth Heskett

  3. LOVE your photos....and i love that you put in your thoughts about the recipe. Many sites don't do that...and i think it's really important!