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Bitoque
Active Work and Total Preparation Time: 25 minutes
- 1 English muffin
1 large onion
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
Freshly ground nutmeg
Oil for frying
1/4 cup chicken broth
1 teaspoon of flour
1/4 to 1/3 cup sour cream
Meanwhile, purée 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.
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.
--CHARLES PERRY, Times Staff Writer