STREAMING NOW: Taste in Translation

Meat and Mashed Potatoes Burger

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In ‘The Book of Burger’ by Rachael Ray”
1hr 10mins

Ingredients Nutrition


  1. Make the masher: place the potatoes in a saucepan and cover by 1 inch with water.
  2. Place over high heat and bring up to a bubble.
  3. Add some salt and boil the potatoes until tender, about 12 minutes.
  4. Turn off the heat.
  5. Drain the potatoes and return to the pot; let them sit for a minute to dry out.
  6. Add the cream, the butter, and egg.
  7. Mash with a potato masher or fork.
  8. Add the chives and season with salt and pepper; continue to mash to a fairly smooth consistency.
  9. While the potatoes are cooking, start on the burgers—in a large bowl, combine the beef, Worcestershire sauce, parsley, and the grated onion (grate it right over the bowl so the juices fall into the meat); season with salt and pepper and mix thoroughly.
  10. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center that at the edges.
  11. Heat the oil in a large skillet over med-high heat.
  12. Cook the burgers, flipping once, 10 minutes for medium.
  13. Slather the roll bottoms with mustard and top with the watercress, burgers, and a pile of mashers.
  14. The mashers will be the glue to hold the roll tops in place.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a