Russian-Style Hamburgers


Preparation info

  • 3

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

For a lively variation on the hamburger motif, try adding beets and caraway seed to ground beef. These patties are best served rare, and never in buns.


  • 1 medium beet
  • 6 scallion(s), including 3 inches of the green tops


Boil the beet in salted water until tender. Slip off the skin and mince the beet.

Mince the scallions and combine with the beet and beef, along with the salt and caraway seed. Shape into 6 oval patties.

In a large frying pan heat together the butter and oil. Fry the patties over medium-high heat until they are just done, about 6 to 8 minutes.

Serve garnished with tiny ne