Beet Burgers With Dilled Mashed Potatoes And Poache

Name: Beet Burgers With Dilled Mashed Potatoes And Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs baking potatoes, peeled and chopped; 2 None large onions, 1 thinly sliced into rings, 1 finely diced; 1/3 cup all-purpose flour; None None Vegetable oil, for frying; 3/4 cup milk, warmed; 2 tbsp butter; 2 tbsp chopped fresh dill; 1 lb ground beef; 1/2 cup drained, finely diced canned beets; 2 tbsp capers, chopped; 5 None eggs; 2 tbsp white vinegar

Servings: persons

2 lbs baking potatoes, peeled and chopped
2 None large onions, 1 thinly sliced into rings, 1 finely diced
1/3 cup all-purpose flour
None None Vegetable oil, for frying
3/4 cup milk, warmed
2 tbsp butter
2 tbsp chopped fresh dill
1 lb ground beef
1/2 cup drained, finely diced canned beets
2 tbsp capers, chopped
5 None eggs
2 tbsp white vinegar

1
Cook the potatoes in a large saucepan of boiling salted water for about 15 mins until tender. Meanwhile, dust the onion rings with the flour, shaking off the excess.
2
Heat 1 inch oil in a large, deep skillet over medium heat until a deep-fry thermometer registers 350u00b0F. Add the onion rings in batches and fry for 2-3 mins per side until golden brown. Drain on paper towels and season with salt. Set aside. Drain the potatoes and set aside 1/2 cup. Mash the remaining potatoes in a medium bowl with the milk and butter. Season with salt and pepper and stir in the dill. Cover to keep warm.
3
Mash the 1/2 cup reserved potatoes in a large bowl. Mix in the ground beef, diced onion, beets, capers and 1 egg. Season with salt and pepper, then knead until combined. Form into 8 small patties. Heat 2 tbsp oil in a large nonstick skillet over medium heat, add the patties in batches and cook for about 5 mins per side for medium doneness.
4
Meanwhile, bring a large skillet of water to a boil and add the vinegar. Slide in the eggs one at a time and reduce the heat to a simmer. Poach for 3-4 mins, then remove using a slotted spoon. Divide the mashed potatoes among four plates and top each with two burgers and a poached egg. Garnish with the fried onions and serve.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs baking potatoes, peeled and chopped, 2 None large onions, 1 thinly sliced into rings, 1 finely diced, 1/3 cup all-purpose flour, None None Vegetable oil, for frying, and more.

Yes, Beet Burgers With Dilled Mashed Potatoes And Poached Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Burgers With Dilled Mashed Potatoes And Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions