The only thing that disappointed me about this ultimate comfort food dish is that I didn’t think of it years ago. Not sure it gets any better than this on a cold dark November night!
For two servings, cut a pound of unpeeled russet potatoes into one-inch chunks and boil until very tender in a pot of salted water then drain. In the meantime, mix some salt and pepper into your burger mixture and form into ¼ to 1/3 of a pound-round balls and set aside.
Next, sauté three cloves of chopped garlic in two tablespoons of butter until translucent. Add a half a cup of milk, half and half, or heavy cream then let simmer.
In a large pan, sauté a chopped shallot or small onion over medium heat along with a defrosted package of frozen corn and some sliced mushrooms…don’t be afraid to let the vegetables brown around the edges. Salt and pepper to taste.
To cook the burgers, set a heavy pan over medium high heat. Once hot, place one of the burger balls in the pan and smash carefully with a sturdy spatula or other flat utensil. The key is to smash it slowly and firmly so you end up with a patty that has an irregular outside edge with lots of nooks and crannies for maximum crispness. Smash the remainder of the burger balls then cook for a minute or two per side until medium.
Once the burgers are ready, add the butter garlic mixture to the drained potatoes and mash until smooth. Serve immediately by placing a large dollop of potatoes in the middle of each plate, top with a crispy burger, then the corn.
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