Patty Like It’s 1999

Crisp-Pan-Seared Beef and Veggie Patties with Silky Roasted Red Pepper Potato Mash

45 minutes
Serves 4
DinnerItalian
Herb's take

This dinner channels classic Italian-American comfort with a twist: juicy beef patties loaded with sweet and nutty beans, served over a vibrant mash of potatoes and roasted red peppers. You’ll learn how to keep veggie-studded patties juicy, and how blitzed peppers can turn ho-hum mashed potatoes into something worthy of a red-checkered tablecloth.

Ingredients

Yield
4

Instructions

  1. 01
    Place the potatoes in a large pot and cover with cold water by one inch. Bring to a boil over medium-high heat, add a big pinch of salt, and simmer until fork-tender, 12-15 minutes.
  2. 02
    While potatoes cook, combine the ground beef, lima beans, edamame, corn, garlic, panko, Parmesan, egg, and parsley in a large bowl. Mix gently until just combined.
  3. 03
    Form the mixture into 4 thick patties, about 4 inches wide. Place on a plate and refrigerate while prepping the mash.
  4. 04
    Drain the cooked potatoes thoroughly and return to the pot. Let them steam-dry for 2 minutes.
  5. 05
    Add the butter and milk to the hot potatoes and mash until smooth.
  6. 06
    Stir in the roasted red peppers. Mash or beat until evenly mixed and fluffy. Taste and season with salt and pepper. Cover to keep warm.
  7. 07
    Heat the olive oil in a large skillet over medium heat. When shimmering, add the chilled patties. Cook 5-6 minutes per side until well browned and cooked through.
  8. 08
    Transfer patties to a plate and rest for 2 minutes.
  9. 09
    Pile a generous mound of roasted red pepper mash onto each plate, top with a beef and veggie patty, and sprinkle with extra parsley and Parmesan if desired.

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Patty Like It’s 1999 | Cook with Herb