Heady as a burger can be. Really. If you don’t believe me, then try it! You will not regret a single morsel of these rich patties.

So what is a patty any way. In our beloved Joy of Cooking, it’s sandwiched between the recipe for a traditional hamburger and the recipe for meatloaf. The patty is thus a cross between the two, namely an egg and breadcrumbs thrown into the hamburger mold. Voila!

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Oktoberfest Patties

IMPORTANT: DO NOT SKIMP ON THE QUALITY OF YOUR INGREDIENTS FOR THIS ONE!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Scale

Ingredients

  • 1 tablespoon minced garlic
  • 1 tablespoon minced parsley
  • 1 tablespoon grated cheddar
  • 3 tablespoons Oktoberfest Beer
  • 1/2 tablespoon horseradish, unadulterated, but prepared
  • 3 tablespoons oats, I know! Nuts!
  • 3 tablespoons German rye bread crumbs, throw a slice into your blender to make crumbs
  • 1 egg
  • a dash of nutmeg
  • salt & pepper to taste
  • 1 pound ground grass-fed, pasture-raised beef, thawed if previously frozen

Instructions

  1. Preheat oven to 350. Mix all ingredients together in the bowl, adding the beef last. Bobby says you want to handle the meat as little as possible – in which case, I follow his lead. Mold the patties and set aside on a cutting board or plate. Heat a thin layer of olive oil in your iron skillet or all-metal pan (this will go into the oven). Add the patties and sear both sides until they are a rich brown.
  2. Then, move your skillet to the oven and cook until desired (medium rare, medium, etc.). You can check by slicing one in half.
  3. These were so sensational that we ate them sans buns and all the usual burger decorations. We dipped a few bites into a nice dijon mustard (Annie’s brand), but just a few!
  4. Wait till I tell you about the salad that went along with this king of a burger! Just wait..

Notes

Allergens: dairy, eggs

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