I’ve never had mashed potatoes on a hamburger. Well, now I have. And you know what? It’s a pretty good addition. The spicy watercress and bite of Dijon bring it all together nicely.
Meat & Potatoes Burger
2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
1 Tbs whole milk or half and half
1 egg, beaten
2 tablespoons snipped chives
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire sauce
1/4 cup flat leaf parsley leaves, finely chopped
3 tablespoons grated onion
2 tablespoons extra-virgin olive oil
4 Kaiser rolls
1 bunch watercress, trimmed of thick stems
1. Place the potatoes in a pot and cover by one inch with water. Bring to a boil over high heat, add some salt and boil until the potatoes are tender, about 12 minutes. Drain and return the potatoes to the pot and let them sit for a minute to dry out.
2. Add the butter and milk to the potatoes. Add egg and combine with a potato masher. Add chives, salt and pepper then continue to mash until smooth.
3. Preheat broiler.
4. While potatoes are cooking, combine the sirloin, Worcestershire, parsley and onion in a bowl. Season with salt and pepper and mix to combine. Form meat into 4 patties about 1 inch thick. Make a small indentation in the center of each burger which allows them to cook more evenly.
5. Add oil to a large, preheated skillet. Once the oil ripples, add the patties and cook on each side for 7-8 minutes for rare to medium rare, 11-12 minutes for medium to medium well doneness, turning once.
4. While the burgers are cooking, split the buns and lightly toast under the broiler.
5. To build the burgers, spoon mustard over the bun bottoms, top with watercress, burgers and a small mound of mashed potatoes.
Recipe from Rachael Ray
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