- Rachael Ray - https://www.rachaelray.com -

Shepherd’s Pie Knife-and-Fork Burgers



In a skillet over medium heat, heat 2 tablespoons olive oil or vegetable oil. Add the vegetables and garlic;  season with salt and pepper, cook to tender, then cool completely.

Meanwhile, boil the potatoes in salted water until tender.

Combine the ground beef with 3 tablespoons Worcestershire sauce, salt, pepper and the cooled vegetables. Form four patties and drizzle them with oil.

Heat a griddle or cast iron skillet [1] over medium-high heat. Cook the burgers for 10 minutes, turning once for medium doneness.

Switch the broiler on high.

Drain the potatoes and mash with the milk, sour cream, horseradish, egg yolk, 2 tablespoons butter, chives, salt and pepper.

Top the burgers with mounds of potatoes and set them under the broiler to brown, in the middle of oven, 3-4 minutes.

Melt the remaining 2 tablespoons butter in a small skillet [1] over medium heat. Whisk [2] in the flour, then the consommé; let thicken and season with the remaining tablespoon of Worcestershire sauce, black pepper and Dijon.

Set the burgers topped with the potatoes on buttered toast and pour gravy over the top. Garnish with parsley and serve.