Categories: Meats 
      Yield: 4 servings 
  
      1    Medium russet potato (about         1    Egg yolk 
      2 tb Heavy cream                       1/2 c  Finely chopped pickled beets 
      1 pn Ground cloves                       1 tb Capers 
      2 ts Butter                            1/2 c  Flour 
      1    Small onion; minced                 1 tb Vegetable oil 
      1 lb Ground sirloin                  
  
  In a large saucepan of boiling salted water, cook potato until tender when 
  pierced with tip of a sharp knife, about 20 minutes. Drain, peel, and mash 
  with heavy cream, and cloves plus salt and pepper to taste. In a small 
  skillet, melt 1 tablespoon butter over medium heat. Add onion and cook, 
  stirring often, until softened, about 3 minutes. Stir into mashed potato. 
  Add ground sirloin and egg yolk to potato and mix well. Stir in pickled 
  beets and capers. Form mixture into 4 patties about 1-inch thick. Transfer 
  patties to wax-paper-lined baking sheet, cover with plastic wrap, and 
  refrigerate 1 hour. Dredge patties in flour; shake off excess. In a large 
  skillet, melt remaining butter in oil over medium-high heat. Add patties 
  and cook until bottoms are browned, about 4 minutes. Turn and cook until 
  desired doneness, about 5 minutes for medium. Source: 365 Ways To Cook 
  Hamburger And 
        Other Ground Meats Suggested Accompaniements Serve these patties with 
  whipped mashed potatoes and a cucumber salad. I have also used the mixture 
  to make meatballs. These go nicely with a dipping sauce made of sour cream 
  blended with a bit of the liquid from the pickled beets.