Meat And Mashed Potatoes Burger

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.