Whew! That’s a mouthful! Luckily this one is easier to prepare than it is to say. And let me tell you, it is goooooood. True to Rachael’s word, this is a quick one to make. I left work at 5:45, went to Wal Mart and then to meet Fred and Ginger at the Page Household, got home a little after 7 and we were done eating by 8:00. Nice, huh?
I loved that these were wrapped in bacon, I loved that the cooking directions made the patties come out perfectly and I love that the meal includes a very delicious gravy. The smashed potatoes were pretty good, too! You definitely need something to enjoy more of the gravy on top of.
OK, here goes:
2 lb small red skinned potatoes, quartered
3 tablespoons unsalted butter
2 rounded tablespoons sour cream
1/2 cup milk
salt and pepper to taste
2 plum tomatoes, seeded and chopped.
Place potatoes in a large pot, covering them with water. Bring to a boil and boil for about 1o minutes or until fork tender. Drain, place in pot and return to burner (turn burner off) to dry out. Add remaining ingredients except for tomatoes and mash. Stir in tomatoes and cover to keep warm.
While potatoes are boiling, prepare burgers:
1 1/3 lb ground sirloin
1/4 cup plain bread crumbs
splash of milk
2 teaspoons steak seasoning (such as Montreal by McCormick’s)
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped (reserve 1/4 for sauce)
8 slices of bacon
2 tablespoons olive oil
2 tablespoons flour
1 to 1 1/2 cups chicken broth
1 rounded teaspoon spicy brown mustard
1 tablespoon Worcestershire sauce
1/4 cup fresh flat leaf parsley, chopped.
Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and damped them with a splash of milk. Add the egg, grill seasoning, allspice, tomato paste, and 3/4 of the onions to the bowl. Combine the mixture and form into 4 patties. Place 2 strips of bacon on a cutting board to make an X. Place burger in center of the X. Fold the bacon around the patty, place seam side down in a the hot, oiled skillet. Repeat for each patty. Cook on medium high for 7 minutes on each side. Place a loose aluminum foil tent over the skillet while cooking (The tent reflects the heat and allows steam to escape from the pan).
Remove the meatloaf to a platter and return the pan to the heat. Reduce the heat to medium and add the remaining tablespoon of butter and the remaining onions to the skillet. Cook the onions for 2 minutes and sprinkle the pan with the flour. Cook the flour for 1 minute, then whisk in 1 cup of the chicken stock. Bring the broth to a bubble. If the gravy is too thick, thin with additional stock. Stir in the mustard, Worcestershire sauce and parsley and season to taste with salt and pepper.