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Gravy smothered hamburgers, with a side of boiled potatoes
Meat and Potatoes
The basic ingredients behind this delicious yet simple recipe are meat and potatoes.
It starts out in a frying pan. The original way my grandmother would make this is with a side of mashed potatoes and corn. That way everything could be mixed in together in one big heap with gravy on top.
I switched out from mashed to boiled potatoes because it's summer time here and we prefer boiled potatoes in the summer.
- 1 pound ground hamburger, 80/20
- 1/3 cup breadcrumbs, unseasoned
- 2 cans beef gravy, 14 1/2 ounces each
- Worcestershire sauce to taste
- balsamic vinegar to taste
- Garlic salt & ground black pepper to taste
- 5 pounds white potatoes
- butter for potatoes
- Side of Corn If preferred
- Start by placing 5 pounds of washed potatoes, with peels on, in a large pot.
- Cover potatoes with water.
- Set pot of potatoes on stove on high heat.
- Boil potatoes for approximately 1 hour until fork tender.
- Serve potatoes as side dish, with butter, salt & pepper to taste.
- For hamburgers, while potatoes are cooking, empty package of hamburger meat in to a bowl with bread crumbs.
- Add Worcestershire sauce, balsamic vinegar, garlic salt & ground black pepper.
- Mix ingredients together well and form small hamburger patties.
- Place hamburger patties in frying pan over medium heat. No oil is necessary. The fat from the 80/20 meat will create its own grease.
- Brown on each side, flipping occasionally.
- Add store bought gravy to pan.
- Simmer. Serve on plate with potato and side of corn if preferred.