In the Kitchen at Eidolon: Hot Hamburgers!

Traditionally hot hamburgers are plated with bread, usually white; I prefer toast so the bread doesn't get soggy too fast.  Next top the bread with a hamburger patty, then top that with french fries, and then drench everything with brown gravy!   

In the past I've made hot hamburgers with mashed potatoes instead of fries.  Tonight I decided to forgo the bread and fries in an effort to be a little bit more healthy; I see no reason to have bread and potatoes in the same meal.  I roasted carrots and red onions for good measure!  

This recipe serves 4:

Ingredients:  4 hamburger patties, 5 medium potatoes, 8-10 medium carrots cut in match sticks, 1/2 red onion diced, one packet of brown gravy mix, 1 cup water, and 1/2 cup milk, salt and pepper, garlic powder, onion powder, and Worcestershire sauce. 

First: wash and peel potatoes.  Slice all the potatoes somewhat thin and as uniform as possible, place them in a large sauce pan covered in cool water.  Salt the water with about a tsp of kosher salt.  Bring the potatoes to a boil covered on medium heat.  While the potatoes are boiling, cook the carrots and hamburgers all together in a large skillet. 

Carrots, onions, and burger time:  Heat a large skillet on medium heat with about 1 tablespoon of olive oil.  While the skillet and oil are warming up, wash and peel the carrots, chop them in uniform match sticks; throw them in the skillet, season with salt and pepper and put a lid on the skillet.  Next, dice the 1/2 red onion, then throw them in the skillet with the carrots, place the lid back on the skillet.  Next season the hamburger patties with pepper, onion powder, and garlic powder on both sides.  Remove lid from skillet, push carrots to the outer edges of your skillet or the middle, which ever is least hot.  For me, the outer edges of my pan are not as hot as the center, so I pushed the carrots and onions to the sides, then placed the patties down in the middle of the skillet.  Splash a bit of Worcestershire sauce on each patty and place the lid back on the pan.  Cook for about 5 minutes, then flip the patties, splash each one with Worcestershire sauce again, and place the lid back on for another 3-4 minutes; this length of time depends on how well you like your burgers cooked.  

Gravy time:  Your potatoes are still boiling away at this time, by the way.  Now remove the burgers and veggies from the skillet and set aside.  Leave all the drippings in the skillet; you're going to make your gravy in this skillet.  If your burgers were fatty, you may want to drain out some of the fat.  If you cooked lean burgers a little bit of fat will only make the gravy taste delicious!  In a glass measuring cup put in one cup hot water with 1/2 cup of milk.  It's important you put hot water with the milk, this helps the milk so it wont curdle when you pour it into the hot skillet.  Pour the hot water and milk mixture into the skillet with one package of brown gravy mix.  Follow the directions on your gravy packet, which is to keep stirring while everything comes to a simmer, and then simmer for one minute until the gravy thickens.  Next place the burgers and veggies back in the skillet with the gravy.  Turn the heat down to medium low, and place the lid on the pan.  

Mash potato time:  While your burgers and gravy cook together, it's time to mash up those potatoes!  Drain the potatoes, place them back into the sauce pan, add 2 tablespoons of butter, about 1/2 cup of sour cream; (I used plain Greek yogurt), and add 1/3 cup of milk, season with salt and pepper and mash with a potato masher or whip with a hand mixer.  

Plate time:  Place a burger on your plate first, then scoop a healthy scoop of mashed potatoes on top of your burger, place a scoop of carrots on top of your potatoes or to the side on your plate, whichever you prefer, then ladle gravy over your potatoes!  Time to eat!