Aired December 22, 2010
A handful flat-leaf parsley, finely chopped
3 tablespoons Worcestershire sauce
2 cloves garlic, minced or grated
About 3 tablespoons grated onion
Salt and pepper
EVOO Extra Virgin Olive Oil, for liberal drizzling
4 to 5 baby Yukon gold potatoes, very thinly sliced
About 1/4 to 1/3 cup whole milk
6 ounces, about 3/4 to 1 cup, Stilton cheese crumbles
2 tablespoons sour cream
8 3-inch potato or brioche rolls or packaged slider buns
1 bundle or package watercress or upland cress
Combine meat with parsley, Worcestershire, garlic, onion grated over the bowl to catch the juices and lots of salt and pepper. Form 8 3-ounce patties, making them a little thinner at center for even cooking. Arrange them on a plate and drizzle with EVOO to coat.
Heat a cast-iron skillet or griddle pan over medium-high heat.
Heat a liberal drizzle of EVOO in a non-stick skillet over medium-high heat, just enough to coat the bottom. Add potatoes in a single layer and season with salt and pepper. Turn occasionally and cook until brown and crispy, 10-12 minutes.
In food processor, combine milk, cheese and sour cream. Process until a smooth, thick sauce forms. Add an extra splash of milk as necessary.
Cook burgers 6-9 minutes for medium-rare to medium-well, turning occasionally.
Serve sliders on rolls or buns topped with potatoes, watercress and thick sauce.