Tonawanda News

Features

April 15, 2013

YANKEE CHEF: Comfort burgers

I wanted to share with you folks a burger recipe I think you will thoroughly enjoy. With April just beginning, it is almost time to fire up the grills, (at least that is what Punxsutawney Phil eluded to) and enjoy the taste of burgers.

I made a dozen or so of these bangers and mashed burgers on St. Patrick’s Day and now I find myself making them over and over again.

Although technically bangers and mashed is a recipe using mashed potatoes and either beef or pork as the meat, why not combine the two and enjoy an imaginative take on comfort cuisine?

It’s best not to attempt to cook this burger outdoors on your grill. The potato crust will just fall off.

Bangers and mashed burgers

1/2 pound potatoes, grated

1/2 pound ground pork

1/2 pound ground beef

1 tablespoon dried chives

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

Pinch dried, crushed thyme

Pinch dried marjoram

4 toasted English muffins

In a large bowl, combine the pork, beef, chives, peppers, thyme and marjoram and mix well.

Press mixture into four patties.

Cover the outside of each burger with the grated potato.

Over medium-high heat, in a large skillet, add the burger and cook on each side about 3-4 minutes, or until the potato crust begins to brown. Turn and cover.

Reduce heat to medium-low and continue cooking until burger is well done.

Now for those of you who wish to have a burger other than well done, simply grill over medium-high heat to your desired doneness. I just happen to love these burgers cooked through.

Remove and serve on toasted English muffins. Top with Cheddar cheese if you wish or some Dubliner Cheese.

Jim Bailey is the author of "The Yankee Chef" cookbook, and writes from his home kitchen in Bangor, Maine. He can be reached at theyankeechef@aol.com.

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