Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

In ‘The Book of Burger’ by Rachael Ray

Ingredients Nutrition

Directions

  1. Make the masher: place the potatoes in a saucepan and cover by 1 inch with water.
  2. Place over high heat and bring up to a bubble.
  3. Add some salt and boil the potatoes until tender, about 12 minutes.
  4. Turn off the heat.
  5. Drain the potatoes and return to the pot; let them sit for a minute to dry out.
  6. Add the cream, the butter, and egg.
  7. Mash with a potato masher or fork.
  8. Add the chives and season with salt and pepper; continue to mash to a fairly smooth consistency.
  9. 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.
  10. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center that at the edges.
  11. Heat the oil in a large skillet over med-high heat.
  12. Cook the burgers, flipping once, 10 minutes for medium.
  13. Slather the roll bottoms with mustard and top with the watercress, burgers, and a pile of mashers.
  14. The mashers will be the glue to hold the roll tops in place.