Meat And Potatoes Burger Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Cut four 12x18-inch sheets of aluminum foil.
• Mix ground beef, bread crumbs, milk, and taco seasoning mix together in a medium bowl until well blended. Shape into four 4-inch patties. Mix potatoes and salsa in another medium bowl.
• Place 1 patty onto each piece of foil and top with 1/4 of the potato mixture and 1/4 of the Cheddar cheese. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• Place packets, seam-side up, on the preheated grill. Cover the grill and cook, rearranging the packets several times, until patties are cooked through and potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

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:

• 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:

• Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.

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.

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:

• 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.

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:

• Boil potatoes until cooked but firm.
• Cook bag of peas (or chosen veggies) per instructions. (Steam or boil).
• Brown meat and drain if needed.
• Remove meat from skillet and melt butter over medium heat. Add garlic and cook till golden.
• Add potatoes and cook at high heat, getting them crispy. Careful because it's easy to start smooshing them.
• When the potatoes are as crisp as you dare to get them, add the meat, veggies and rest of the ingredients and stir till heated through.
• Serve with a sprinkle of Parmesan Cheese and enjoy!