Hamburgers With Pickles

• 1 1/2 pounds ground round steak
• 2 teaspoons plus 1 tablespoon corn, peanut or vegetable oil
• 1/2 cup finely chopped onions
• 4 tablespoons fine fresh bread crumbs
• 1/2 cup finely chopped dill pickles
• 1/2 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 1 tablespoon red-wine vinegar
• 13 cup sour cream
• 2 tablespoons finely chopped parsley

1. Put the meat in a mixing bowl.
2. Heat 2 teaspoons of the oil in a small saucepan or skillet and add half the onions.
3. Cook, stirring, until wilted.
4. Cool briefly.
5. Add the cooked onions to the meat.
6. Add the bread crumbs, pickles, garlic, salt and pepper and blend thoroughly with the hands.
7. Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
8. Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties.
9. Cook over moderate heat about 5 minutes or until nicely browned on one side.
10. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side.
11. Transfer the patties to a warm platter.
12. Pour off the fat from the skillet and add the butter.
13. When it is hot and melted add the remaining onions.
14. Cook, stirring, until wilted and add the vinegar, stirring.
15. Cook about 45 seconds and stir in the sour cream.
16. Stir and heat without bringing to the boil.
17. Pour the sauce over the patties.
18. Sprinkle with parsley and serve.

ground round steak, corn, onions, bread crumbs, dill pickles, garlic, salt, freshly ground pepper, butter, redwine vinegar, sour cream, parsley

Taken from cooking.nytimes.com/recipes/3164 (may not work)