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.
