First Mystery Meal - Stuffed Burgers w/Cheesy Potatoes & Broccoli

Yes, you read that correctly.

Stuffed Burgers w/Cheesy Potatoes & Broccoli

Ingredients for the Stuffed Burgers:
1 lbs ground beef
2 Tbsp. chopped scallions (green onion)
1 Tbsp. minced white onion
2 Tbsp. Worceshire sauce
1-2 Tbsp grated parmesan cheese
6 Tbsp. spinach/artichoke spreadable (or thick) dip (you can use just about any flavor cream based dip but if you have this kind, give it a try. It gave a sharp flavor that blended well overall.)
garlic mayonnaise (store bought or take some minced garlic, mash to a paste and mix with mayo to taste)
Arnold Select white wheat thins (basically, bread or sandwich rolls)
Seasonings: garlic powder, salt, pepper, Lowry's (cajun seasoning can be a substitute)

Ingredients for the cheesy potatoes and broccoli:
oil spray (canola is best)
5 small white potatoes
1 bag frozen broccoli cuts, thawed
5 Tbsp butter
1 cup milk
1 - 1.5 cups cheddar cheese, shredded

Directions for the meal (items 1 -4, 8-13, 20 & 21 are specific to burgers):
1) In a bowl large enough to fit the ground beef, add the first five ingredients.
2) To bowl, add 1 tsp. each: garlic powder and Lowry's.  Add 1/2 tsp. salt and pepper.

3) Mix all ingredients with your hands. Do not work the meat a long time.

4) Set aside and let rest for a bit to bring cold temperature down.

5) Spray large frying pan well with canola oil, add 2 Tbsp. butter. On medium heat, melt butter.
6) Cut potatoes into cubes and add to frying pan, increase heat slightly and cover pan. (While not on the ingredient list, if you want to dice a 1/2 of white onion and add at the same time as the potatoes, that is very good.)

7) Stir periodically.

8) Divide meat evenly into 6 sections. 
9) For each section, divide in half. Form each half into a hamburger patty with a small indentation (about the size of a teaspoon from the center to about 1/2 inch away from the edge of the patty.
10) Take 1 Tbsp. spinach/artichoke dip and spread in indentation.

11) Then take other half of the divided piece, put over the top of the patty and dip and press edges closed.  Set aside. Repeat for remaining burgers.

12) Call in the person who does the grilling in your house. Hand them the bread or rolls to brown quickly on the grill.
13) Hand them the plate, tell them to be careful not to squeeze the burgers down while he/she grills them.  (Or, heat a frying pan and start frying the burgers up, however you handle cooking a normal burger.)
14) Pour a glass of wine.

15) Add broccoli to potatoes which should be tender-crisp at this point. Reduce heat a fraction and recover. Don't forget to stir occasionally!

16) In a medium saucepan, add 3 Tbsp butter and melt over medium heat.  Add milk and bring to a slow boil.
17) Reduce heat, add cheese slowly and stirring regularly. I usually do this by adding one palmful at a time. I don't add the next palmful until the last is almost or is completely melted in the milk.

18) Add salt and pepper to taste. I would recommend adding a touch more pepper than you think you want, this is, after all, going on top of the potaoes. If you desire, a dash of hot sauce or a touch more Lowry's here can help.
19) Turn off heat and pour cheese mixture over broccoli and potatoes. Stir. Reduce heat to low. Cook uncovered until burgers are done or until sauce thickens slightly.

20) Once burgers and potatoes are done,

spread thin layer or garlic mayonnaise on the bun add burger and, if you want, a piece of cheese.

21) Serve burger with pototo/broccoli and enjoy with your wine.
I hope you like it.
 
Cheers!
Beck