Hamburger Patties with Creamy Tomato Sauce (Recipe 74 of 125)

Welcome to another episode of "Jenn Learns to Pan Fry without Burning it". In this episode Jenn tries to pan fried burger patties without burning them, and actually cooking them completely. Will she succeed? 

In fact, she did. Now that I've learned to be patient, and lower the temperature, I think I have a handle on this pan frying thing. 

This recipe will be marked as a favorite. I bought Gorgonzola instead of Feta - for reasons I can't explain - and frankly, I think it was better. I also opted to not use the full tsp of salt because Gorgonzola has enough salt. The tomato sauce that goes with it was off the charts. 

I made a caprese salad and steamed broccoli on the side. 

Hamburger Patties with Creamy Tomato Sauce 

Recipe from Diet Doctor

Serves 4

Hamburger patties

• 1½ lbs ground beef
• 1 egg
• 3 oz. crumbled feta cheese
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 oz. fresh parsley, finely chopped
• 1 T olive oil, for frying
• 2 T butter, for frying

Gravy

• ¾ c heavy whipping cream
• 1 oz. fresh parsley, coarsely chopped
• 2 T tomato paste 
• salt and pepper

Add all ingredients for the hamburgers to a large bowl. Blend it using a wooden spoon or your clean hands. Don't over mix since that can make your patties tough. Use wet hands to form eight oblong patties.

Add butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes or until the patties have turned a nice color. Flip them a few times for even cooking.

In a small bowl, whisk together the tomato paste and cream. Add this mixture to the pan when the patties are almost done. Stir and let simmer for a few minutes. Salt and pepper to taste.

Sprinkle chopped parsley on top before serving.