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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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One of the most frequently requested recipes ever printed in The New York Times is this novelty: a hamburger roll filled with mashed potatoes. From The New York Times Cookbook by Craig Claibourne Ingredients:
1 tablespoon dripping |
1 medium onion, chopped |
1 small garlic clove, crushed |
1 lb ground chuck |
1 egg, lightly beaten |
2 slices bread, crusts removed |
water |
1 teaspoon salt |
1/4 teaspoon oregano or 1/4 teaspoon rosemary or 1/4 teaspoon basil |
fresh ground black pepper |
2 tablespoons dry breadcrumbs |
2 cups seasoned mashed potatoes |
1 tablespoon minced parsley (optional) or 1 tablespoon green pepper (optional) |
3 slices bacon (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Heat the drippings, add the onion and garlic and sauté until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg.
3. Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly.
4. Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick.
5. Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading).
6. Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking.
7. Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.
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