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* Note: Do not use really fatty hamburger for this.
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On the other hand, extremely lean hamburger will have a disappointing flavor; 20%-fat grnd beef is best.
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Grind the English muffin to crumbs in a food processor.
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If fresh, dry the crumbs in a microwave oven or possibly by tossing in a skillet.
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Meanwhile, puree the onion in the blender.
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Strain the onion juice through a strainer and throw away the solids.
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Mix the onion juice with the crumbs and squeeze out any excess juice.
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Place the crumbs, beef, salt, pepper and a few grindings of nutmeg in a food processor and process till it forms a ball on top of the blade, or possibly knead thoroughly by hand.
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Form the meat into 4 patties and dust on both sides with flour.
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Heat about 2 Tbsp.
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of oil in a large skillet over medium-high heat till a corner of one of the patties sizzles immediately if dipped into the oil.
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Fry the patties till browned on both sides, 3 to 4 min, and remove to a hot platter.
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Pour off the oil.
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Add in the chicken broth and scrape up the browned bits from the skillet.
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Bring to a simmer.
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Stir the flour into the lowfat sour cream till smooth.
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Add in the lowfat sour cream to the skillet and return to a simmer, stirring, 1 minute.
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Serve the patties with the lowfat sour cream sauce.
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Accompany with matchstick potatoes and a salad of dandelion greens, and serve fruit for dessert.
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This recipe yields 2 to 4 servings.
