Sunny's beef patties are like little pockets of taste heaven!
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Brooklyn Beef Patties
DISH THANKS TO SUNNY ANDERSON
Overall: 1 hr 15 minutes (includes cooling time).
Active: 50 min.
Yield: 12 to 14 portions.
1 tablespoon olive oil, plus more as needed.
1 medium russet potato, diced.
1/2 onion, finely sliced.
2 garlic cloves, grated on a rasp or carefully minced.
1/2 pound ground beef chuck (80 percent meat, 20 percent fat).
1/2 teaspoon ground cumin.
1/2 teaspoon curry powder.
1/2 teaspoon chili powder.
1/4 teaspoon allspice.
1/4 teaspoon dried thyme.
Pinch of cinnamon.
1 teaspoon Kosher salt.
Newly ground black pepper.
1/2 cup corn.
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Veggie or peanut oil, for deep frying.
Prepare the potatoes: Heat the olive oil in a big pan over medium-high heat. When warm, add the potatoes and some salt and pepper. When golden on one side, toss in the onion, salt and pepper, and some oil if the pan is dry. Saute until softened, about 3 minutes. Turn off the heat and add the garlic and cook until fragrant, just 1 minute more. Transfer with a slotted spoon to a plate or bowl.
Cook the beef: Because pan, include some olive oil, if needed, and the cumin, curry, chili powder, allspice, thyme, cinnamon, salt, and a couple of grinds of pepper. Enable the spices to flower in the pan, about 1 minutes. Once aromatic, include the beef, combine it with the spices and cook on medium-high heat, stirring typically to separate the beef, until it browns, about 10 minutes. Eliminate from the heat and stir in the corn and reserved potato-onion mixture. Let cool.
Put together the patties. When the beef filling is cool to the touch, work with 1 wrapper at a time and scoop 2 heaping tablespoons of filling into the center, then fold the dough over to form a half circle. Press out the air with your fingertips, from the filled sides to the edges. Press the tines of a fork along the edges to seal, developing a border about 1/2-inch wide.
Repeat with more filling and wrappers.
Fry the patties: In a large pot or deep fryer, heat 4 inches of oil to 365 degrees F, so the oil rests at 350 degrees F when the patties are included. In batches of 2 or 3, fry until golden brown, 4 to 6 minutes for each batch. Enable the oil to rise to 360 degrees F prior to starting a brand-new batch. Transfer the patties to a plate with paper towels scrunched up so one side of the patties don't get soaked. Serve warm or at room temperature.
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Sunny Anderson's Brooklyn Beef Patties|Food Network.