Bitoque Recipe - Cooking Index
Bitoque Recipe - Cooking Index
| 1 | English muffin | |
| 1 | Onion (large) | |
| 1 lb | 454g / 16oz | Ground beef - see * Note |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| Freshly-ground nutmeg - to taste | ||
| Oil - for frying | ||
| 1/4 cup | 59ml | Chicken broth |
| 1 teaspoon | 5ml | Flour |
| 1/4 cup | 59ml | Sour cream - (to 1/3) |
* Note: Don't use really fatty hamburger for this. On the other hand, extremely lean hamburger will have a disappointing flavor; 20%-fat ground beef is best.
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.
This recipe yields 2 to 4 servings.
Each of 4 servings: 406 calories; 446 mg sodium; 82 mg cholesterol; 29 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 23 grams protein; 1.26 grams fiber.
Source:
The Los Angeles Times, 06-05-2002
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