Hamburgers with Dill

An excellent, easy-to-make dish, Ham-burgers with Dill in a creamy sauce can be accompanied by mashed potatoes and peas for a tasty lunch or dinner.

4-6

1 oz. butter large onion, very finely chopped

1 lb. lean beef, finely minced

1 tablespoon flour

1 teaspoon salt

2 teaspoon black pepper

2 teaspoons dried dill egg, lightly beaten

1 tablespoons vegetable oil

1 tablespoon cornflour dissolved in

2 tablespoons chicken stock

8 fl. oz. chicken stock

1 tablespoon lemon juice

1 fl. oz. single cream

1 teaspoon paprika

In a small saucepan, melt

1 tablespoon of the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for

5 to

7 minutes, or until it is soft and translucent but not brown.

Remove the pan from the heat and transfer the onion to a medium-sized mixing bowl. Add the beef, flour, salt, pepper, dill and egg. With your hands, mix and knead the ingredients until they are thoroughly combined. Shape the mixture into six medium-sized patties and set them aside.

In a large, heavy frying-pan, melt the remaining butter with the oil over moderately high heat. When the foam subsides, add the patties and fry them for 2 minutes on each side. Reduce the heat to moderately low and cook the hamburgers for a further 3 to 4 minutes on each side, or until they are thoroughly cooked.

Remove the pan from the heat. Remove the hamburgers from the pan and transfer them to a heated serving dish. Keep them hot while you make the sauce.

Pour off almost all of the fat from the frying-pan, retaining the sediments. Stir in the dissolved cornflour , the stock, lemon juice and cream.

Return the pan to low heat and cook the sauce, stirring constantly, for 4 to 5 minutes, or until it is hot and thick. Stir in the paprika.

Remove the pan from the heat and pour the sauce over the hamburgers. Serve immediately.

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