You won't miss the bun with these knife-and-fork burgers—especially when you try the garlicky mashed potatoes. Yum!


Credit: Photography by Tara Donne

Recipe Summary test

30 mins




Instructions Checklist
  • 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.

  • While the potatoes come to a boil, make the gravy. In a large skillet, melt the butter over medium heat. Add the onion, mushrooms, thyme, sage, and bay leaf. Cook, stirring often, until the onion and mushrooms are light caramel brown in color, 15 to 18 minutes; 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.

  • While the gravy cooks, heat a large cast-iron or nonstick 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 the oil, two turns of the pan, to the 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.