This came to me in a moment of pure intuition last night. Here's what I was thinking, and how it came together.
- I wanted a burger, and I had the ground beef to make one, so step one was instantly checked off the list.
- I didn't want to use a bun because the ones I had on hand were sub-par and just not going to cut it. I had to put my burger on something, I mean, I'm not on the Atkins diet here.
- Leftover mashed potatoes caught my eye, and I remembered the croquettes I made a few weeks ago. I decided I would sit the burger on top of one. I was thinking steak and potatoes, but with a burger and a potato croquette. (The majority of the thought process stopped here.)
- I needed to top this burger with something a little more classy than the usual stuff. Luckily I had onions and mushroom on hand, as well as some Jarlsberg. Swiss mushroom burger on a potato croquette here we come.
The trick to making this as easy as possible for you is making the onions first. While they caramelize you can make the croquettes, then shape and season the burgers. Once everything is cooked, assemble the burgers in the pan and warm everything through.
Don't like mushrooms and onions? That's fine, just make the rest of this recipe and top it with whatever you would normally put on a burger.
2 medium onions, halved and sliced thin
8 ounces cleaned and sliced mushrooms
4 tablespoons butter
1. Melt the butter in a heavy bottomed pan over medium heat. Add the onions and cook until browned and caramelized, about 20 to 30 minutes, stirring once ever 8 to 10 minutes or so.
2. Add the mushrooms and stir. Raise the heat to medium-high and cook until the liquid from the mushrooms are evaporated, 10 to 15 minutes.
3. Reserve the toppings for the burger.
2 cups leftover mashed potatoes
1 cup flour
1 1/2 cups breadcrumbs, preferably panko breadcrumbs
Oil for frying
1. Put the flour, breadcrumbs and eggs in three separate bowls. Whisk the egg very well
2. Shape the mashed potatoes into four rounds about 1/2 an inch thick.
3. Place the rounds in the flour and flip to coat in the flour as well.
4. Submerge the round into the egg wash, flipping if needed.
5. Place the battered round in the breadcrumbs and flip to coat. Repeat for the rest of the croquettes.
6. Heat a 1/4 inch of oil in a pan over medium-high heat. Fry each croquette separately until browned on the bottom. Flip over and fry until this side is browned as well.
7. Drain the croquettes on paper towels or a wire rack and reserve for the burger at room temperature.
1 lbs ground beef, preferably 80-20
4 slices Swiss cheese
Fresh ground pepper
1. Make four even patties of ground beef , then salt and pepper them generously.
2. Fry the burgers in a pan to the doneness you like, flipping once.
3. Place the Swiss cheese and the toppings on top then cover the pan and melt the cheese.
4. Let the burger rest for 3 to 5 minutes then serve and enjoy.