Meatandpotatoesburger Recipes

Steps:

• 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.

Steps:

• Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
• Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
• Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
• Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
• Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
• Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.

Steps:

• Wash the potatoes and prick with a toothpick or cake tester. Microwave on high until they are almost tender through. Let cool until they can be handled. Rub off the peel and cut into small pieces. (some people like the peels on fingerlings, so they can be left on). Heat the oil in a large skillet over medium-high heat. Add the onions once the skillet is hot. Saute for 3-5 minutes, until the onions have browned slightly and are translucent. Add the ground meat and begin to brown. After the meat has browned slightly, push the meat and onions to the side of the pan and add the remaining oil and let heat. When oil is hot, add the potatoes and garlic. Stir to evenly coat and reduce heat to medium. Cook, stirring infrequently, until potatoes are nicely browned, about 15-20 minutes. Serve with shredded cheddar cheese, if desired.

Steps:

• In a bowl, combine the first six ingredients. Shape into four patties.
• In a skillet over medium heat, brown the patties in oil; drain.
• Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm.
• Combine flour and water; gradually add to juice in the skillet.
• Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.

Steps:

• Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
• Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Steps:

• In a pot over high heat, add the potatoes and garlic and cover with cold water.
• Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
• Drain the potatoes in a colander and return to the pot.
• Add the butter, milk, salt and pepper. Mash until smooth.
• Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
• On a parchment paper-lined baking sheet, place the provolone slices.
• Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
• Freeze until solid, about 1 hour.
• Place the egg and panko in two bowls.
• Place the frozen potato round in the egg ensuring it's completely submerged.
• Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
• In a large pot, heat oil to 350°F (180°C).
• Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
• Set the mashed potato rounds on a wire rack to drain.
• In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
• Form patties with your hand about the size of your palm.
• Lay the bacon two strips overlapping and two strips perpendicular.
• Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
• Heat a pan over medium heat and add the bacon patties and cook until cooked through.
• Assemble the burger by placing one potato "bun" on the bottom. Spread with ketchup or your favorite sauce.
• Build with lettuce, patty, red onion and top potato bun.
• Nutrition Calories: 1850 Fat: 164 grams Carbs: 51 grams Fiber: 2 grams Sugars: 9 grams Protein: 44 grams
• Enjoy!

Steps:

• Preheat oven to 350°F. Spread potatoes evenly onto bottom of lightly greased 9-inch square baking pan; set aside.
• Reserve 1/4 cup of the steak sauce. Mix remaining 1/4 cup steak sauce with the meat, bread crumbs and onion. Place evenly over potatoes, pressing firmly to form solid layer. Brush with reserved steak sauce.
• Bake 1 hour 10 min. or until meat mixture is cooked through. Sprinkle with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Steps:

• Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
• Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.