Knife 'n' Fork Steak Burgers with Blue Cheese Potatoes

February 2010
Knife 'n' Fork Steak Burgers with Blue Cheese Potatoes

by 2 people

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"This burger has real presence: It looks great on the plate and is hearty and full-flavored. I'd even entertain with this dish!"

Makes: 4 servings

  • 6 blue potatoes, peeled and quartered
  • Salt and pepper
  • 1/2 cup crumbled stilton cheese
  • 1/2 cup heavy cream
  • 1/4 cup finely chopped chives
  • 2 pounds ground beef sirloin
  • 1/4 cup Worcestershire sauce
  • 4 cloves garlic, grated
  • 1/4 cup grated onion with juice, plus 1 onion, thinly sliced
  • 1/4 cup chopped flat-leaf parsley
  • Extra-virgin olive oil (EVOO), for drizzling
  • 2 tablespoons butter
  • 3/4 pound cremini mushrooms, sliced
  • 4 cups packed watercress leaves
  1. In a large pot, add the potatoes and enough water to cover. Bring to a boil, add salt and cook until tender, 15 minutes. Drain, return to the pot and mash with the cheese, cream and chives; season with salt and pepper.
  2. Meanwhile, in a bowl, combine the beef, Worcestershire, garlic, grated onion, parsley, salt and pepper. Form 4 large patties. Drizzle with EVOO.
  3. Preheat a cast-iron skillet over medium-high heat. Add the beef patties and cook, turning once, for 10 minutes for medium-rare.
  4. While the burgers are cooking, heat a medium skillet over medium heat; add the butter. Add the sliced onion and cook until softened, 8 to 10 minutes. Add the mushrooms and cook until softened, 8 to 10 minutes more. Season with salt and pepper.
  5. Divide the watercress and patties among 4 plates; top with the onion-mushroom mixture. Serve with the potatoes.
  • Pair with: Primitivo Quiles 2008 (Spain)