Prep 1 hr
Cook 10 mins
In ‘The Book of Burger’ by Rachael Ray
- 2 large baking potatoes, peeled and cut into chunks
- kosher salt
- 3 -4 tablespoons heavy cream or 3 -4 tablespoons half-and-half
- 1 tablespoon butter
- 1 large egg
- 2 -3 tablespoons finely chopped chives
- 2 lbs ground chuck
- 3 -4 tablespoons Worcestershire sauce
- flat leaf parsley, a handful chopped
- 3 tablespoons grated onions
- 2 tablespoons extra virgin olive oil
- 4 poppy seed rolls or 4 plain kaiser rolls, split and toasted
- Dijon mustard
- 1 bunch watercress, trimmed of thick stems
- Make the masher: place the potatoes in a saucepan and cover by 1 inch with water.
- Place over high heat and bring up to a bubble.
- Add some salt and boil the potatoes until tender, about 12 minutes.
- Turn off the heat.
- Drain the potatoes and return to the pot; let them sit for a minute to dry out.
- Add the cream, the butter, and egg.
- Mash with a potato masher or fork.
- Add the chives and season with salt and pepper; continue to mash to a fairly smooth consistency.
- While the potatoes are cooking, start on the burgers—in a large bowl, combine the beef, Worcestershire sauce, parsley, and the grated onion (grate it right over the bowl so the juices fall into the meat); season with salt and pepper and mix thoroughly.
- Score the mixture into 4 equal portions and form them into patties slightly thinner at the center that at the edges.
- Heat the oil in a large skillet over med-high heat.
- Cook the burgers, flipping once, 10 minutes for medium.
- Slather the roll bottoms with mustard and top with the watercress, burgers, and a pile of mashers.
- The mashers will be the glue to hold the roll tops in place.