- 1 English muffins
- 1 onions
- 1 pound ground beef (see * Note)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ground nutmeg (Freshly-, to taste)
- oil (for frying)
- 1 cup chicken broth
- 1 teaspoon flour
- 1 cup sour cream (to ⅓)
- Grind the English muffin to crumbs in a food processor. If fresh, dry the crumbs in a microwave oven or by tossing in a skillet.
- Meanwhile, puree the onion in the blender. Strain the onion juice through a strainer and discard the solids. Mix the onion juice with the crumbs and squeeze out any excess juice.
- Place the crumbs, beef, salt, pepper and a few grindings of nutmeg in a food processor and process until it forms a ball on top of the blade, or knead thoroughly by hand. Form the meat into 4 patties and dust on both sides with flour.
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat until a corner of one of the patties sizzles immediately if dipped into the oil. Fry the patties until browned on both sides, 3 to 4 minutes, and remove to a warm platter.
- Pour off the oil. Add the chicken broth and scrape up the browned bits from the skillet. Bring to a simmer. Stir the flour into the sour cream until smooth. Add the sour cream to the skillet and return to a simmer, stirring, 1 minute.
- Serve the patties with the sour cream sauce. Accompany with matchstick potatoes and a salad of dandelion greens, and serve fruit for dessert.
PER SERVING *
|Calories610Calories from Fat410|
|% DAILY VALUE*|
|Calories from Fat410|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.