Mild Smoked Beef Patties with Creamy Onion-Pickle Sauce, Golden Semolina Cakes, and Warm Cabbage Apple Slaw

Instructions

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   1. Preheat the oven to 200°F / 95°C. This will keep the patties and semolina cakes warm while you finish the sides.

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   2. In a large bowl, combine the ground beef, half of the grated yellow onion, half of the chopped garlic, breadcrumbs, egg, 2 tablespoons milk (30 ml), 1 teaspoon smoked paprika, dried thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined without overworking.

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   3. Divide the mixture into 8 portions and shape into medium-thick oval or round patties. Place them on a tray or plate.

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   4. For the semolina cakes, mix the fine cornmeal, shredded cheddar cheese, chives, baking powder, 1/2 teaspoon salt, the remaining smoked paprika, and the remaining milk in another bowl. Stir until you have a thick batter. Let it rest for 5 minutes so the cornmeal hydrates.

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   5. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Spoon in the cornmeal batter to make 8 small cakes. Cook for 3 to 4 minutes per side until golden and firm. Transfer to a tray and keep warm in the oven at 200°F / 95°C.

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   6. In the same skillet, add 1 tablespoon vegetable oil and cook the beef patties over medium heat for 4 to 5 minutes per side, until well browned and they reach an internal temperature of 160°F / 71°C. Remove and keep warm in the oven.

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   7. For the sauce, melt 1 tablespoon butter in the skillet. Add the remaining sliced yellow onion and cook for 5 to 6 minutes until soft and lightly golden. Stir in the remaining chopped garlic and cook for 30 seconds.

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   8. Add the all-purpose flour and stir for 1 minute to form a light base. Gradually pour in the beef broth, whisking to prevent lumps. Add the sour cream, Dijon mustard, half of the chopped pickles, 1/4 teaspoon black pepper, and cook for 2 to 3 minutes until the sauce thickens and turns creamy. Taste and adjust salt if needed.

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   9. In another large skillet, melt the remaining butter with the last tablespoon of vegetable oil over medium heat. Add the green cabbage and cook for 3 minutes, stirring often. Add the red apple, apple cider vinegar, brown sugar, the remaining chopped pickles, and a pinch of salt. Cook 3 to 4 minutes more until the cabbage is tender but still slightly crisp.

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    10. Serve 2 beef patties per plate with the creamy onion-pickle sauce spooned over or alongside, 2 golden semolina cakes, and a portion of the warm cabbage apple slaw.

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    11. If you want to reheat before serving, warm gently in the oven at 300°F / 150°C for 8 to 10 minutes, covering the patties so they do not dry out.