“daily Grind” Burger Recipe

Place the peeled, cubed russet potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain the potatoes well and return to the hot pot off the heat for 1 minute to evaporate excess moisture. Add 2 tbsp butter and mashed to your desired texture using a potato masher or ricer.

Warm the milk (in microwave or small saucepan) then gradually add to the potatoes, stirring until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until plating.

In a small skillet over medium heat, melt 2 tbsp butter. Add the diced ham and sauté 2–3 minutes until lightly browned and warmed through.

Sprinkle 2 tbsp all-purpose flour over the ham and cook, stirring, 1–2 minutes to remove raw flour taste and form a roux.

Slowly whisk in 1 cup low-sodium chicken stock until smooth. Bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes.

Stir in 2 tbsp heavy cream, 1/2 tbsp soy sauce (or Worcestershire), and 1/4 tsp black pepper. Taste and adjust seasoning with a pinch of salt if needed. Keep warm on low heat; if it becomes too thick, thin with a splash of stock or milk.

Form the ground beef into 4 equal patties (about 4 oz each) and make a shallow dimple in the center of each to reduce puffing. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper, divided across patties.

Heat a heavy skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When shimmering, add the patties (do not crowd). Cook 3–4 minutes per side for medium (adjust time for desired doneness). If using cheese, place slices on patties during the last minute and cover briefly to melt.

While patties cook, spread butter on cut sides of 4 buns and toast in a separate skillet or on the griddle until golden, about 1–2 minutes per side.

In a bowl combine 2 cups mixed salad greens, 6 halved cherry tomatoes, and 2 tbsp thinly sliced red onion.

Whisk together 1 tbsp olive oil, 1/2 tbsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Toss with the greens just before plating.

Reserve a small pinch of chives for garnish if using.

On each plate, place a toasted bottom bun. Top with a cooked beef patty (with melted cheese if using). Add a generous scoop (about 1/2 cup) of mashed potatoes on top of the patty.

Ladle 2–3 tbsp of warm ham gravy over the mashed potatoes so some runs onto the patty. Add the top bun slightly askew or serve on the side.

Arrange the dressed garden greens alongside the burger. Sprinkle reserved chives over the gravy and potatoes for color and finish.

Serve immediately while hot.