Hamburgers À La Lindstrom

Sizzled to perfection, these hamburgers are packed with flavorful goodness. Their full-bodied texture and rich colore are enhanced by skillful blending of ingredients. A good grade of beef is preferrable for this recipe; calorie counters may prefer to use ground chuck or ground round. Texture is added to the meat base by combining it with egg yolks. Finley chopped onion, pickled beets, pickles and capers add both flavor and volume to the mixture. Shaped into round, plump patties and fried until brown and juicy, these hamburgers bring a touch of Sweden to an American favorite.

1 lb lean ground beef
1-1/2 tsp salt
Freshly ground pepper to taste
3 egg yolks
3 Tbsp pickled beet juice
1/4 cup water
3 Tbsp chopped pickled beets
3 Tbsp chopped pickles
3 Tbsp finely chopped onion
2 Tbsp capers
2 to 3 Tbsp butter

Assemble all ingredients before preparing the hamburgers. Place the ground beef in a bowl and add the salt and pepper. Add egg yolks to the beef and mix with a wooden spoon until combined. Pour in the beet juice and water, a small amount at a time, mixing well after each addition. Mixture will be very moist.

Stir in the beets, pickles, onion and capers, then shape into 4 patties. Score tops of patties. Slide the patties, with a spatula, into the hot butter in a large frypan.

Cook over medium heat until hamburgers are of desired doneness. Serve with mashed potatoes and a green salad. This makes 4 servings.

(*From The Creative Cooking Course cookbook)