|Lean ground beef||1⁄2 Pound|
|Chopped cooked beets||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Egg white||1 Large|
|Red wine vinegar||2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Unsalted margarine||1 Tablespoon|
|Sour cream||4 Teaspoon|
|Snipped dill/Minced parsley||2 Teaspoon|
Mix the ground beef, beets, bread crumbs, egg white, vinegar, dill weed, and pepper; shape into 4 round patties and refrigerate for 20 minutes.
In a heavy 10 inch skillet, melt the margarine over moderately high heat; add the patties and cook, uncovered, for 5 minutes on each side.
Drain on paper towels, transfer to a warm platter, and garnish with the sour cream and dill.