Meat and Mashed Potatoes Burger

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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