+
0 (0)

Mains, Quick and Easy

Bitoque

Bitoque
Los Angeles Times

Bitoque is a French adaptation of bitok, a sort of Russian hamburger given a lighter texture with bread crumbs and served with sour cream sauce. Accompany it with matchstick potatoes and a salad of dandelion greens, and serve fruit for ... Read more

Total time: 25 minutes | Serves 2 to 4
  • 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

Step 1Grind the English muffin to crumbs in a food processor. If fresh, dry the crumbs in a microwave oven or by tossing in a skillet.

Step 2Meanwhile, 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.

Step 3Place 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.

Step 4Heat 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.

Step 5Pour 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.


HAVE YOU TRIED


Smothered Green Beans with Creamed Mushrooms and Fried Onions
Smothered Green Beans with Creamed Mushrooms and Fri...

Salted butter caramel-chocolate mousse
Salted butter caramel-chocolate mousse

Sweet Butter’s coffee doughnut muffins
Sweet Butter’s coffee doughnut muffins

Creamed fava beans with tarragon
Creamed fava beans with tarragon

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Green garlic soup with strangolapretti
Yellowtail with fennel sauce
Slow-poached sturgeon with celery and radish salad, roasted beets and creamed spinach
Tom Yam Kai