Knife & Fork Burgers with Stewed Vegetable Gravy

Name: Knife & Fork Burgers with Stewed Vegetable Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 6 fingerling potatoes, thinly sliced; 2 small or 1 medium carrot, chopped; 2 small celery stalks, from the heart, chopped; 1 small yellow onion, chopped; 1 bay leaf, fresh or dried; A few sprigs of fresh thyme, leaves removed and chopped; Salt and pepper; 1 tablespoon tomato paste; 2 tablespoons butter, plus some for buttering the English muffins; 2 tablespoons all-purpose flour; 2 cups beef stock; 2 pounds ground sirloinask your butcher for a coarse grind; 2 handfuls of fresh flat-leaf parsley leaves, about 1/2 cup, finely chopped; 1/4 cup Worcestershire sauce (eyeball it); 2 sandwich-size sourdough English muffins, split; Extra-sharp aged white cheddar crumbles, for garnish (optional); Chopped fresh chives, for garnish (optional)

Servings: persons

2 tablespoons EVOO (extra-virgin olive oil)
6 fingerling potatoes, thinly sliced
2 small or 1 medium carrot, chopped
2 small celery stalks, from the heart, chopped
1 small yellow onion, chopped
1 bay leaf, fresh or dried
A few sprigs of fresh thyme, leaves removed and chopped
Salt and pepper
1 tablespoon tomato paste
2 tablespoons butter, plus some for buttering the English muffins
2 tablespoons all-purpose flour
2 cups beef stock
2 pounds ground sirloinask your butcher for a coarse grind
2 handfuls of fresh flat-leaf parsley leaves, about 1/2 cup, finely chopped
1/4 cup Worcestershire sauce (eyeball it)
2 sandwich-size sourdough English muffins, split
Extra-sharp aged white cheddar crumbles, for garnish (optional)
Chopped fresh chives, for garnish (optional)

1
Heat about 1 1/2 tablespoons of the EVOO in a sauce pot over medium heat.
2
Add the potatoes, carrots, celery, and onions to the pot as you chop them.
3
Season with the bay leaf, thyme, and salt and pepper and cover the pot to sweat the vegetables for 10 minutes.
4
Uncover the pot and stir in the tomato paste for 1 minute.
5
Make a well in the center of the pot and add the butter.
6
When the butter is melted, stir in the flour for 1 minute more, then add the stock.
7
Bring the stew-gravy to a simmer and reduce the heat to low.
8
Cook for 5 minutes more, or until the vegetables are tender.
9
Discard the bay leaf.
10
While the vegetables cook, mix the meat with parsley, Worcestershire, and salt and pepper.
11
Form 4 large patties that are thinner at the center and thicker at the edges for even cooking.
12
Heat the remaining 1/2 tablespoon of EVOO in a large cast-iron or nonstick skillet over medium-high heat.
13
Cook the patties for 8 minutes, turning once, for pink centers, a minute less for rare, or 2 minutes more for well-done.
14
While the meat cooks, toast and butter the muffins.
15
Place the burgers on muffin halves on plates and spoon the stew over top.
16
Garnish with cheese crumbles and chives, if you like.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons EVOO (extra-virgin olive oil), 6 fingerling potatoes, thinly sliced, 2 small or 1 medium carrot, chopped, 2 small celery stalks, from the heart, chopped, and more.

Yes, Knife & Fork Burgers with Stewed Vegetable Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!