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Rachael’s “Retake on Salisbury Steak” Knife & Fork Burgers

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.


For the potatoes:

For the gravy:

For the burgers:


For the potatoes, in a large saucepan [2], cover the potatoes and garlic with water and bring to a boil. Salt the water and cook, uncovered, at a rolling boil until tender, about 12 minutes. Drain the potatoes and garlic and return them to the hot pot. Using a potato masher, coarsely crush the potatoes and garlic. Mix in the chives and butter; season with salt and pepper. Cover to keep warm.

For the gravy, in a large skillet [2], melt the butter over medium heat. Add the mushrooms and cook, stirring often, mushrooms are light caramel brown in color, 15 to 18 minutes; add onion, thyme, sage, and bay leaf and season with salt and pepper. Sprinkle with the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk [3] in the stock. Cook, whisking often, until thickened, 4 to 5 minutes. Season to taste with the soy sauce.

For the burgers, heat a large cast iron or non-stick skillet over medium-high. Place the beef in a large bowl [4]; season with kosher salt and black pepper. Mix in the breadcrumbs, egg, Worcestershire, tomato paste, dry mustard, and granulated garlic and onion. Form the beef into 4 oval-shaped patties (thinner in the centers for even cooking).

Add oil, two turns of the pan [2], to the hot skillet. Cook the patties for 10 to 12 minutes, turning occasionally.

Serve the potatoes alongside the patties. Top the patties with the gravy and parsley.