1 pound ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white
2 tablespoons milk
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1 (12-ounce) jar mushroom gravy
Dilled Mashed Potatoes:
1 (22-ounce) package frozen mashed potatoes
2-1/3 cups milk
1-1/2 teaspoons dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup dairy sour cream
Combine potato ingredients except sour cream in 2-quart microwave-safe dish; cook according to package directions. For thicker potatoes, cook longer. Stir in sour cream.
Combine remaining ingredients except gravy in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove.
Add gravy to skillet; heat through. Serve over patties and potatoes.
Makes 4 servings.