Categories: Main dishes

Ingredients

• 1/2 Cup Instant Potato Flakes (soaked in 1/2 cup milk)
• 1 Lb Lean Ground Beef
• 2 Teaspoon Mustard Powder
• 1/2 Onion (finely minced)
• 4 Tablespoons Butter or Oil
• 1 large Onion (chopped)
• 1 Lb Cremini Mushrooms (sliced thin)
• 1 Cup beef broth
• 2 shots Espresso
• 1 bunch Scallions (chopped
• green and white parts)
• 1/2 Cup Cream
• 2 Tablespoons Butter
• Kosher Salt
• Freshly Ground Pepper

Directions

1. In a large bowl combine the soaked potato flakes, beef, finely minced 1/2 onion, and season generously with salt and pepper and mix with hands it until it is thoroughly combined.

2. Shape into 6 patties, about 1/2-inch-thick each.

3. Refrigerate for 1 hour to allow them to set.

4. In a large skillet set over medium high, heat 1 TB oil.

5. Cook the patties 5 minutes or so per side until they are well browned.

6. Move the patties to one side of the pan and to the other add the remaining oil and cook the onions for 5 minutes until they are soft.

7. Add mushrooms and salt and cook until their liquid is gone, about 6 minutes

8. Add the beef broth and espresso.

9. Bring to a simmer.

10. Reduce heat to medium low and cover, cooking the patties for 12 minutes or so until they are cooked through.

11. Season to taste with more salt and pepper if needed.

12. Fold in scallions

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