1 hr 10 mins
In ‘The Book of Burger’ by Rachael Ray
My Private Note
Units: US | Metric
- 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
- 1Make the masher: place the potatoes in a saucepan and cover by 1 inch with water.
- 2Place over high heat and bring up to a bubble.
- 3Add some salt and boil the potatoes until tender, about 12 minutes.
- 4Turn off the heat.
- 5Drain the potatoes and return to the pot; let them sit for a minute to dry out.
- 6Add the cream, the butter, and egg.
- 7Mash with a potato masher or fork.
- 8Add the chives and season with salt and pepper; continue to mash to a fairly smooth consistency.
- 9While 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.
- 10Score the mixture into 4 equal portions and form them into patties slightly thinner at the center that at the edges.
- 11Heat the oil in a large skillet over med-high heat.
- 12Cook the burgers, flipping once, 10 minutes for medium.
- 13Slather the roll bottoms with mustard and top with the watercress, burgers, and a pile of mashers.
- 14The mashers will be the glue to hold the roll tops in place.
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Nutritional Facts for Meat and Mashed Potatoes Burger
Serving Size: 1 (363 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 738.0
- Calories from Fat 484
- Total Fat 53.7 g
- Saturated Fat 21.2 g
- Cholesterol 226.0 mg
- Sodium 307.6 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 1.5 g
- Sugars 2.3 g
- Protein 42.9 g
The following items or measurements are not included:
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