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Juicy, spicy and divine with mashed potatoes, gravy and gurken.
- ½ kg minced Beef
- 2 small onions
- 2 tbsp capers
- 4 tbsp chopped pickled beetroot
- 1 egg yolk
- salt and pepper
- butter for frying
- 1 stock cube
- 2 tbsp cream cheese
- watercress for garnish
Knead the minced Beef, chopped Onion, capers, chopped pickled beetroot, egg yolk and herbs and spices with the hands to a firm consistency.
Shape the meat into thick burgers and fry for a few minutes on each side in the butter.
The idea is that they are quite rare inside, but that is a matter of taste.
Place the burgers in a heated serving tray and garnish with the watercress.
Add 400 ml water and the stock cube to the pan.
Melt the cream cheese in the stock and season.
Sere the gravy with the burgers, mashed potatoes and a large bowl of salad.