This recipe originally appeared on the Rachael Ray Show . For more recipes and videos from the show visit RachaelRayShow.com.
For the potatoes:
- 1 ½ pound baby white or yellow potatoes
- 4 cloves garlic, crushed
- ¼ cup chopped fresh chives
- 3 tablespoons butter
For the gravy:
- 4 tablespoons butter, cut into pieces
- ¼ pound white mushroom caps, chopped or sliced
- 1 large or 2 medium onions, chopped
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon thinly slice fresh sage or 1 teaspoon dried sage
- 1 bay leaf
- Salt and pepper
- 3 tablespoons flour
- 2 cups beef stock
- About 1 tablespoon soy sauce or shoyu
For the burgers:
- 1½ pounds ground sirloin
- Kosher salt and coarsely ground black pepper
- ½ cup dried breadcrumbs
- 1 large egg, beaten
- About 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste, whisked with 3 tablespoons hot water
- 1 tablespoon dry mustard (a scant palmful)
- 1 teaspoon granulated garlic (1/3 palmful)
- 1 teaspoon granulated onion (1/3 palmful)
- 2 tablespoons olive oil
- Finely chopped parsley, for serving
For the potatoes, in a large saucepan , 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 , 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  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 ; 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 , 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.