Meat & Potatoes Burger

This "manly" meal is complete as is.

RACHAEL RAY

• 2 large baking potatoes, peeled and cut into chunks
• 1 tablespoon butter
• 1/4 cup of heavy cream or half and half
• Salt and pepper
• 2 pounds lean ground sirloin
• 2 tablespoons Worcestershire
• 1/4 cup flat-leaf parsley leaves, chopped
• 1/2 small onion, grated
• 4 poppy seed Kaiser rolls
• A couple of tablespoons Dijon mustard
• 2 bunches watercress, cleaned and trimmed of thick stems

Directions:

Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble.

Add some salt and boil the potatoes until tender, about 8-10 minutes. Drain the potatoes and return them to the pot and let them sit for a minute to dry out.

Add the butter and the cream and a little more salt and some pepper. Using a fork or potato masher, mash them until desired consistency.

Once you have to potatoes going, put the burgers together: In a bowl, combine the sirloin, Worcestershire, parsley, grated onion, salt and pepper, and mix to combine.

Score an X with the side of your hand to form 4 equal portions. Make the patties about one-inch thick and press a light indentation in the center of each one to prevent the burgers from bulging and promote more even cooking. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the patties and cook on each side for 5-6 minutes, until they reach desired doneness.

While the burgers are working, split the buns and toast them until golden in the toaster or under the broiler.

To build your burger, slather the buns with Dijon mustard and top the bottom buns with some watercress.

On top of the greens, stack a burger patty then some of the mashed potatoes and the bun top.

 

Yields 4 servings