When I was a kid, my mom made us knife-and-fork burgers once a week: thick patties on buttered toast with au jus and smothered onions. Here’s a knife-and-fork burger with steakhouse faves on top: creamed spinach and crispy onions!
- 2 tablespoons olive or canola oil
- 1 small onion or 3 large shallots, finely chopped
- 2 to 3 cloves garlic, grated or finely chopped
- 3 ounces cream cheese, 1 small brick
- 1/2 to 3/4 cup cream or half-and-half
- Freshly grated nutmeg, to taste
- Salt and pepper
- 1 16-ounce bag chopped, organic, frozen spinach, defrosted and wrung dry
- 1/2 to 3/4 cup grated Parmigiano-Reggiano, a couple of fat handfuls
- 2 pounds ground sirloin
- Kosher salt
- 1/4 cup Worcestershire sauce
- 1 tablespoon coarse black pepper
- 1/2 cup beef stock or consommé
- 4 slices good quality white bread, 3/4-inch thick, toasted and lightly buttered
- Store-bought fried crispy onions, for garnish
For the spinach, heat a medium-size skillet over medium heat with the oil, 2 turns of the pan. Add onions or shallots and garlic, and soften 5-7 minutes. Melt in cream cheese, , add cream or half-and-half to thin a bit, and season with nutmeg, salt and pepper. Add spinach and heat through; add grated cheese.
For the burgers, combine sirloin with Kosher salt, Worcestershire and pepper, and form 4 large patties that are thinner at center and thicker at edges for even cooking. Heat a skillet over medium-high and cook burgers 3-5 minutes on each side to desired doneness. Add consommé or stock to pan to deglaze.