- 2 tablespoons extra-virgin olive oil (EVOO)
- 6 fingerline potatoes, thinly sliced
- 1 medium carrot, chopped
- 2 small ribs celery, chopped
- 1 small onion, chopped
- 1 bay leaf
- A few sprigs thyme, leaves chopped
- Salt and pepper
- 1 tablespoon tomato paste
- 2 tablespoons butter, plus more for spreading
- 2 tablespoons flour
- 2 cups beef stock
- 2 pounds ground beef sirloin
- 2/3 cup chopped flat-leaf parsley
- 1/4 cup Worcestershire sauce
- 2 sandwich-size sourdough english muffins, split
- Extra-sharp aged white cheddar crumbles, for topping
- Chopped chives, for garnish
In a large saucepan, heat 1 1/2 tablespoons EVOO over medium heat. Add the potatoes, carrot, celery, onion, bay leaf and thyme; season with salt and pepper, cover and cook for 10 minutes. Stir in the tomato paste. Make a well in the center of the vegetables, add the butter and cook until melted. Add the flour, stirring for 1 minute. Add the stock, bring to a simmer and cook until the potatoes are tender, 5 minutes. Discard the bay leaf.
In a large bowl, mix the beef with the parsley and Worcestershire sauce; season with salt and pepper. Form 4 patties, thinner at the centers for even cooking. In a large nonstick skillet, heat the remaining 1/2 tablespoon EVO over medium-high heat. Cook the patties, turning once, for 8 minutes for medium-rare.
While the burgers are cooking, toast and butter the english muffins.
On each of 4 plates, place a muffin half; top each with a patty and spoon some stew on top. Top with the cheese and chives.