This recipe was requested by reader Diana, who was going crazy trying to find it. Glad we could help!
Based on Diana’s recommendation, I made these and really enjoyed them. I think it’s the red wine in the patties, plus the fact that you brown up the onions – and add those to the patties, too. These would be amazing as hamburgers, and I imagine the recipe would be successful with other ground meats as well.
The card says, “Here is a sophisticated way of transforming ground beef – luscious oval patties with spinach and mushrooms, in a quick red wine sauce.”
Good served with ripe tomato wedges, thin crisp French fried potatoes, and hot garlic bread.
Great Ways With Ground Beef, Section 14, Card 6.
Makes 4 servings.
Beef and Spinach Patties
- 1 small onion chopped
- 1/4 pound mushrooms finely chopped
- 3 tablespoons butter
- 1 clove garlic minced
- 1 egg
- 1/2 cup soft French bread crumbs
- 1 pound lean ground beef
- 1/2 cup frozen spinach unthawed and chopped
- 1/2 cup dry red wine
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Saute onion and mushroom in 2 tablespoons of the butter in a large frying pan until soft and lightly browned. Remove from heat and mix in garlic. Cool.
Beat egg in medium bowl. Blend in bread crumbs, onion mixture, ground beef, spinach, 2 tablespoons of the wine, spinach, salt, and pepper.
Shape into 4 oval patties, each about 1-inch thick.
Brown in remaining 1 tablespoon butter in same pan in which onions were cooked, over moderately high heat about 4 minutes on each side until well browned, carefully turning once. Remove patties to a warm platter. Keep warm.
Add remaining 6 tablespoons wine to pan. Cook, stirring to mix in pan drippings. Boil for about 30 seconds. Pour over patties. Sprinkle with chopped parsley, if desired.