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I made this for my kids; big hit. At first they were not sure what to make of the stack of burger, mashed, and cheese. But after I "forced" them to try, two of three kids cleaned their plates. I call that a win! Of course, I liked them so much I finished the third kid's plate...ouch.
Didn't have any Onion Soup Mix so I used meatloaf mix. I only used 1lb of meat - was plenty (with leftovers) for me and three young kids.
Used two large potatoes, 2 tbsp of butter, and 3/4 cup of whole milk for the mashed potatoes. Worked out great and had enough left over to serve on the side for us.
My Mom made these a couple of times a month when I was growing up. Really simple. Kids love them. And they always put a smile on my face.
Ingredientes
- 2lb Ground Beef
- Lipton Onion Soup Mix
- One Large Egg
- Russet Potatoes
- Butter
- Whole Milk or Heavy Cream
- Shredded Cheese
Direcciones
- Peel potatoes, boil until fork tender, and then mash with plenty of butter and some warmed whole milk or cream. If you don't have either any, STOP, grab your keys and get to the store. Salt and pepper to taste and set aside.
- Mix the ground beef, onion soup mix, and egg. Form into patties and fry in a cast iron skillet. And, yes, you do need to use a cast iron skillet. It just doesn't taste like Mom's otherwise.
- When patties are nearly done, top each one with a hungry-man dollop of mashed potatoes and a generous handful of shredded cheese. Mom always used mild cheddar. Cover loosely with aluminum foil until cheese is melted.
- Serve with fresh green beans or peas and carrots.
- VARIATIONS
- You can turn this into a more sophisticated dish if you must. Here are some ideas:
- * Use equal parts ground sirloin, ground pork, and ground veal (beefy, flavorful, and good texture, respectively). I suppose you could try ground turkey, but it just won't taste right. Don't overmix; use a folding action to blend your ingredients.
- * Omit the Lipton Onion Soup Mix and use something more culturally relevant to you for seasoning.
- * Add some roasted garlic and fresh basil chiffonade to your potatoes at mashing time. A chiffonade of herb is created by stacking the leaves neatly, rolling them tightly, and the slicking across the rolled leaves to create fine herbal ribbons.
- * Substitute gruyere or asadero in place of the mild cheddar. If you go with asadero, use Crema Mexicana in place of whole milk in your mashed potatoes. Come to think of it, toss in some oregano and chili powder.
- * As you can see for the variations, this dish blank canvas. Make it your own! Your kids will love you for it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 542 | |
| Calories from Fat 388 | 72% |
| Total Fat 43.48g | 54% |
| Saturated Fat 21.22g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 337mg | 14% |
| Potassium 549mg | 16% |
| Total Carbs 7.36g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.38g | 0% |
| Protein 29.47g | 47% |
Evaluaciones
Comentarios
01 de Mayo de 2008Looks really interesting, Roger. I think our kids would love this.
