Chop the fresh thyme.
Ina bowl add the minced meat,
the finely chopped onion and..
the quark. The dictionary says either curd cheese or quark. I hope you can find it. The Swedish word for quark is kvarg. It seems as if it isn't very known but it is cream cheese made of sour milk.
It contains a high level of protein & in Sweden you can either buy plain (with high or low fat) or flavored, like vanilla, rhubarb etc. Besides using quark in patties you can also bake with it...
add it to pie dough, have it for breakfast etc. With that said I hope you can find it on the shelves where you live.
And the thyme. Stir.
Also add the salt and the chantarelle bouillon.
It looks like this, in case there are any questions about it.
Mix thoroughly but don't overdo it.
Form patties with your hands. Heat up some butter and (olive) oil in a skillet.
Fry the patties.
Once you're done with the first ones, move the patties to a plate. Pour some water into the skillet and then pour the steak sauce on top of the patties to keep them moist.
Repeat this step, but once you're done with frying, pour the steak sauce into a small pot using a sifter. This will be the sauce-base.
It wil look like this. To make a cream sauce, use this base. Add cream, salt, black pepper, chantarelle bouillon and corn starch to make the sauce.
Serve the patties with oven roasted potatoes and preferably pickled cucumbers.
- 500.0g Minced beef/pork (50/50)
- 1.0 Egg
- 3.0Tbsp Curd cheese
- 1.0 Chopped onion
- 2.0Tbsp Chopped fresh thyme
- 1.0Tbsp Chantarelle bouillon
- 3/4tsp Salt
- 2.0pch Black pepper
- Butter & olive oil