Hrechanyky — Buckwheat & Ground Beef Patties

Ingredients

• 1 cup cooked buckwheat groats, cooled
• 1 lb Ground Beef
• 1 onion, grated
• 1 egg
• 2 cloves garlic, minced
• 3 tbsp sunflower oil
• 1 cup beef or vegetable broth
• ½ cup sour cream
• 2 tbsp chopped dill
• Salt and black pepper

Method

1. Mix the buckwheat, Ground Beef, grated onion, egg, garlic, 1 tsp salt, and plenty of pepper. Work it just until it holds — overmixing makes the patties bouncy.
2. Wet your hands and form 8 patties about ¾ inch thick, pressing a shallow dimple into each so they cook flat instead of doming.
3. Brown in the oil over medium-high, 3 minutes per side, until a real crust forms. Resist flipping early.
4. Pour in the broth, cover, and simmer 12–15 minutes, until the centers reach 160°F (71°C) for beef or 165°F (74°C) for poultry.
5. Stir the sour cream and dill into the pan juices off the heat and spoon over. Good with mashed potatoes, better with more buckwheat.