Recipe by shells75
One of the most frequently requested recipes ever printed in The New York Times is this novelty: a hamburger roll filled with mashed potatoes. From The New York Times Cookbook by Craig Claibourne
Top Review by Abondanza
I can't believe no one has rated/reviewed this recipe. I've been making it for years from the dogged-earred pages of the battle worn paperback book. You can use leftover mashed potatoes - warm them and add a little half and half and whatever else suits your taste (I like to add some sauteed minced onion and some garlic powder). You can mix the type of potato (mashed red potatoes in their skins, I throw in a sweet potato if I have one). If you boil the potatoes add an onion cut into four pieces and either remove the onion or mash it with the potatoes - don't be afraid of seasoning the otherwise bland potato mixture. I also add a little Worchestershire sauce to the meat mix so it tastes more like steak and not a meatball. I spread barbeque sauce or catsup on the top and then drape some bacon strips on top. Comes out moist and delicious. A hearty one pot meal with leftovers.
- 1 tablespoon dripping
- 1 medium onion, chopped
- 1 small garlic clove, crushed
- 1 lb ground chuck
- 1 egg, lightly beaten
- 2 slices bread, crusts removed
- 1 teaspoon salt
- 1⁄4 teaspoon oregano or 1⁄4 teaspoon rosemary or 1⁄4 teaspoon basil
- fresh ground black pepper
- 2 tablespoons dry breadcrumbs
- 2 cups seasoned mashed potatoes
- 1 tablespoon minced parsley (optional) or 1 tablespoon green pepper (optional)
- 3 slices bacon (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Heat the drippings, add the onion and garlic and sauté until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg.
- Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly.
- Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick.
- Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading).
- Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking.
- Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.