Meat And Potatoes Burger Food

MEAT AND POTATO PATTIES

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

HAMBURGER POTATO CASSEROLE

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.

SCALLOPED POTATOES AND HAMBURGER

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer half of the potatoes, onion and beef; sprinkle with salt and pepper. Repeat layers. In a bowl, combine the soup, milk and green pepper; mix well. Pour over top. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until potatoes are tender.

MEAT AND MASHED POTATOES BURGER

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.

CHEESY HAMBURGER & POTATO CASSEROLE

Steps:

• Brown ground beef or venison and drain.
• In medium bowl combine soup, onion, milk, and salt and pepper.
• In a 2 quart baking dish (11x7) alternately layer the potatoes, soup mixture, meat and cheese.
• Repeat layers, ending with cheese on top.
• Bake, covered, at 350 degrees for 1 to 1 1/2 hours, until potatoes are tender.

POTATO BURGERS

Steps:

• In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.

HAMBURGER POTATO ROLL

Steps:

• Preheat oven to 350 degrees.
• Heat the drippings, add the onion and garlic and sauté until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg.
• Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly.
• Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick.
• Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading).
• Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking.
• Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.

MEAT AND POTATOES BURGER

Steps:

• Place the potatoes in a sauce pot with water to cover by one inch. Bring to a boil over high heat, add some salt, and cook the potatoes until tender, 12 minutes. Turn off the heat. Drain the potatoes and return to the pot, and let them sit for a minute to dry out. Add the butter and a splash of milk or half-and-half. Add the egg and mash mixture with a potato masher or fork. Add the chives and salt and pepper and continue to mash until fairly smooth.
• Preheat broiler or grill.
• While the potatoes are cooking, start on the burgers. In a bowl, combine the sirloin, worcestershire, and parsley. Grate about 2-3 tablespoons of the onion directly into the bowl; wrap up the remainder of onion and save for another use. Season the meat with salt and pepper and mix to combine. Score the meat with the side of your hand into 4 equal portions. Form each portion into a patty about 1-inch thick and press a slight indentation into the center of each. This dent will promote more even cooking and prevent the burger from bulging.
• Preheat a large skillet over medium-high heat with about 2 tablespoons of olive oil. Once the oil ripples, add the patties and cook on each side for 7-8 minutes for rare to medium-rare; 11-12 minutes for medium to medium well-done, turning once. Use the same timing if cooking on a grill.
• Split the kaiser buns and toast lightly under the broiler for just a minute, if desired.
• To build the burger, slather the bun bottoms with mustard and top with watercress or lettuce. Place the burger next and the put a mound of the mashed potatoes on top of each. Put top of bun over potatoes and enjoy.