I got creative yesterday and came up with this. It’s not a typo, it is “ham burger” because it’s ham mixed with mashed potato and made into a burger,. It’s fluffy and delicious. The slice of ham I refer to is one of those available all the time at the market.
As for the artichoke hearts, I use frozen ones which are darn near as good as fresh and I don’t have the time or the inclination to deal with those spike heads of goodness. Personally I would not make this with canned artichokes, though it certainly could be done.
My apologies, but my measurements are approximations. You want about equal parts of chopped ham and potatoes. As for the milk and butter, add enough to make the potatoes nice and creamy. The meat and potatoes are both just sticky enough to hold together in the sauté pan. You could add an egg, but I think it would be too wet. Maybe just a yolk – up to you. You could also dredge the burgers in bread crumbs. I thought about doing it but decided not to.
I put the artichoke hearts into the microwave for 3 minutes covered (no added water in spite of what the package says). Then stirred them and microwaved them another 3 minutes uncovered. Peter made a streusel of bread crumbs, salt and pepper, parmesan cheese and olive oil which we topped the artichokes with and broiled for 2-3 minutes until browned. Yum.
Ham burgers (4 servings)
For the burgers:
2 medium red waxy potatoes
¼ cup milk
2 tbsp butter
1 slice ham, usually around 1 lb. or a little less
2 tbsp capers
2 tbsp Dijon mustard
black pepper
1 tbsp olive oil
Cut the potatoes into 1-2” pieces and put in a pot. Cover them with water. Bring it to a boil. Add salt, and let them cook for 10 or so minutes until mash-worthy doneness. Drain and return to the pot. Add the milk and 1 tbsp butter and mash thoroughly. Oh, I don’t like to peel my potatoes, but that’s up to you.
While the potatoes cook, trim the ham of excess fat and remove the little round bone in the center. Cut into 1” pieces and put it into the food processor. Add capers and mustard and some pepper. Pulse until finely chopped. Remove to a large bowl.
As for the artichoke hearts, I use frozen ones which are darn near as good as fresh and I don’t have the time or the inclination to deal with those spike heads of goodness. Personally I would not make this with canned artichokes, though it certainly could be done.
My apologies, but my measurements are approximations. You want about equal parts of chopped ham and potatoes. As for the milk and butter, add enough to make the potatoes nice and creamy. The meat and potatoes are both just sticky enough to hold together in the sauté pan. You could add an egg, but I think it would be too wet. Maybe just a yolk – up to you. You could also dredge the burgers in bread crumbs. I thought about doing it but decided not to.
I put the artichoke hearts into the microwave for 3 minutes covered (no added water in spite of what the package says). Then stirred them and microwaved them another 3 minutes uncovered. Peter made a streusel of bread crumbs, salt and pepper, parmesan cheese and olive oil which we topped the artichokes with and broiled for 2-3 minutes until browned. Yum.
Ham burgers (4 servings)
For the burgers:
2 medium red waxy potatoes
¼ cup milk
2 tbsp butter
1 slice ham, usually around 1 lb. or a little less
2 tbsp capers
2 tbsp Dijon mustard
black pepper
1 tbsp olive oil
Cut the potatoes into 1-2” pieces and put in a pot. Cover them with water. Bring it to a boil. Add salt, and let them cook for 10 or so minutes until mash-worthy doneness. Drain and return to the pot. Add the milk and 1 tbsp butter and mash thoroughly. Oh, I don’t like to peel my potatoes, but that’s up to you.
While the potatoes cook, trim the ham of excess fat and remove the little round bone in the center. Cut into 1” pieces and put it into the food processor. Add capers and mustard and some pepper. Pulse until finely chopped. Remove to a large bowl.
Combine the ham mixture and the potatoes and fold together. Form into 8 burgers. Heat 1 tbsp olive oil and remaining tbsp butter in a sauté pan. When the butter has melted and foam has subsided, add burgers, 4 at a time, and sauté 3-4 minutes per side until browned and a little crisp on the outside. Handle them carefully as they will be delicate.
2 comments:
Oh yum...these look really good... I mean ham and mashed potatoes go so well together!!!
We used to make ham burgers when I was a kid!! It was a favorite after Easter dinner and a great way to use up the left over ham :) thanks for the reminder of this delicious alternative Stephen!! Man I wish I had some ham now :) the artichokes look divine too, gotta find those frozen ones soon, too!
Post a Comment