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Shepherd's Pie Burger

One of my husband's favorite dishes is Shepherd's Pie because it is the ultimate comfort food (and also because of his Irish heritage probably). There is just so many times you can make this dish so that it is fresh and exciting, so I decided to put a spin on the traditional serving style and make it into a burger. It instantly became a family favorite (and a good way to squeeze in those vegetables)!


1 medium onion, peeled and roughly chopped
1 medium carrot, peeled
2 cloves garlic, peeled
1 pound chuck
1 pound sirloin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/8 cup canned beef broth
Mashed Potato and Vegetable Toppings:
4 large potatoes, cut into ½ inch thick rounds
1 large carrot, peeled
½ pound cremini mushrooms
1 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper
½ cup frozen peas, thawed
2 tablespoons unsalted butte
r 2 tablespoons chopped fresh flat-leaf parsley
2/3 cup heavy cream
Vegetable oil for brushing the grill rack and vegetables
6 Sourdough rolls


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, put the onion, carrot, and garlic in a food processor and pulse until finely chopped. Add the processed vegetables to a bowl and mix with the chuck, sirloin, salt, pepper, oregano, tomato paste, Worcestershire sauce and beef broth until well combined. Divide the mixture into 6 equal-sized balls and form into patties that match the size of the Sourdough rolls. To make the potato and veggie toppings, brush the rack and the potato rounds, carrot and mushrooms with oil. Sprinkle the vegetables with salt and pepper and place them on the grill for a total of about 10 minutes, turning as the sides begin to brown and the vegetables begin to get tender. Leave the potatoes on for a 5-6 more minutes till they become fork tender. After removing from the grill, slice the carrot and mushrooms and put into a bowl with the thawed peas. Set aside. Place the potatoes into a small bowl with the salt, pepper, butter, parsley, and cream and mash with a fork until mixture is well combined and has reached the consistency of lumpy mashed potatoes. Brush the rack with oil again, arrange the patties on the rack, and cover the grill. Cook the patties for about 4 minutes on the first side. Flip the patties, cover, and cook for another 4 minutes, or until they’ve reached desired doneness. During the last few minutes of cooking, lightly toast the rolls (cut side down) on the outside edges of the grill till golden. To assemble the burgers, place the burger patty on the bottom roll, spread with about ¼ cup of the mashed potato mixture and top with a handful of the vegetable mixture before placing on the top of the roll.


Thanks so much for considering my Shepherd's Pie Burger in the Build and Better Burger Contest. I hope you'll enjoy our comfort food!