I didn't take a whole bunch of pics, PW's tutorial is way better if you want to see how she did everything!
For Hamburger Patties:
Seasonings for hamburgers to taste (I used: salt, black pepper, Rufus Teague Spicy Meat Rub, minced onion, Worcestershire sauce, garlic salt and McCormick's Montreal Steak seasoning)
**In a bowl, get your hands dirty and knead Ground Beef and seasonings together until well blended. 1lb will make 4 hamburgers, so split into even 1/4 patties. Heat skillet to medium heat, add hamburger patties, and cook until desired doneness, set hamburger aside on a plate. Leave grease in the skillet for the gravy. Tip from Bobby Flay: when you patty up your burgers put an indention in the middle so the patties don't shrink up into a little ball.**
|Hamburger and seasonings|
|Patty burgers up and make an indention in the middle|
For Creamy Mashed Potatoes:
5 Russet Potatoes, peeled and chopped
approx 1 Tbsp Milk (might be less)
approx 1 Tbsp butter/margarine
**In a large pot, bring water to a boil. Add peeled and chopped potatoes into boiling water and boil until they are done. Drain the water off of the potatoes, add in milk and butter. Using a hand mixer, mix the potatoes, milk, and butter together until they are "mashed". Tip: you don't want your potatoes too runny, so add the milk a little at a time. I don't measure it, I just eyeball it. I started boiling the potatoes first, because they take the longest**
For Brown Gravy:
4 Beef Bouillon Cubes or 2 (14oz cans) of Beef Broth
4 Cups of water (only if you use the bouillon cubes)
5 Tbsp Flour
**Dissolve 4 Beef Bouillon Cubes in 4 Cups of boiling water, set aside. In the same skillet used for hamburgers, turn heat down to medium-low heat, add in flour 1 Tbsp at a time, stir constantly, to soak up the grease and make a roux (I didn't use all 5 Tbsp, I used approx 4 Tbsp). Slowly add in the broth, a little at a time, stir constantly, simmer and allow to thicken. Stir in some pepper if you want, I did! Tip: if you don't have enough grease from your hamburgers, you can always add some oil into your skillet and heat it up before making your roux.
|For gravy: 4 bouillon cubes, 4 cups water, and 5 Tbsp flour|
1 piece of bread
1 hamburger patty
scoop of mashed potatoes
smother with as much gravy as you want!
I served ours with Fresh Green Beans!
Linking up too...
At Home With Haley
It's A Blog Party
Peas & Crayons - What I Ate Wednesday
The Girl Creative
The Shabby Chic Cottage
What Allie's Making Now
Not So Homemade
Just A Girl