Meat and Mashed Potatoes Burger

Submitted by ratherbeswimmin

"In ‘The Book of Burger’ by Rachael Ray"

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 4

ingredients

• Mashed Potatoes

• 2 large baking potatoes, peeled and cut into chunks
• kosher salt
• pepper
• 3 -4 tablespoons heavy cream or 3 -4 tablespoons half-and-half
• 1 tablespoon butter
• 1 large egg
• 2 -3 tablespoons finely chopped chives

• Burgers

• 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

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.