Categories: Burgers
Ingredients
- 2 tbsp. olive oil
- 6 fingerling potatoes, thinly sliced
- 2 small or 1 medium carrot, chopped
- 2 small celery stalks, from the heart, chopped
- 1 small yellow onion, chopped
- 1 bay leaf, fresh or dried
- A few sprigs of fresh thyme, leaves removed and chopped
- Salt and pepper
- 1 tbsp. tomato paste
- 2 tbsp. butter, plus some for buttering the English muffins
- 2 tbsp. all-purpose flour
- 2 cups beef stock
- 2 lbs. ground sirloin
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 1/4 cup Worcestershire
- 2 English muffins, split
- Extra-sharp aged white cheddar crumbles, for garnish
- Chopped fresh chives, for garnish
Directions
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Heat about 1 1/2 tbsp. of the olive oil in a sauce pot over medium heat. Add the potatoes, carrots, celery, and onions to the pot as you chop them.
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Season with the bay leaf, thyme and salt and pepper and cover the pot to sweat the veggies for 10 minutes. Uncover the pot and stir in the tomato paste for 1 minute. Make a well in the center of the pot and add the butter. When the butter is melted, stir in the flour for 1 minute more, then add the stock. Bring the stew-gravy to a simmer and reduce the heat to low. Cook for 5 minutes more, or until the vegetables are tender. Discard the bay leaf.
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While the vegetables cook, mix the meat with parsley, Worcestershire, and salt and pepper. Form 4 large patties that are thinner at the center and thicker at the edges for even cooking. Heat the remaining 1/2 tbsp. olive oil in a large cast-iron skillet over medium-high heat.
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Cook the patties for 8 minutes, turning once. While the meat cooks, toast and butter the muffins.
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Place the burgers on muffin halves on plates and spoon the stew over top. Garnish with cheese crumbles and chives.