Mashed Potato Burgers are GO!

My family has gotten used to an ala carte life style. Since they all come home at different times, I tend to customize our evening meal based on my experience of what makes them go ew. You have to make peace with your kids' tastes because if you don't, you're going to have a very fat dog. Nobody wants a fat dog. However, some dishes have universal appeal and Mashed Potato Burgers fall into the "Oh Yeah, gimme more" end of the spectrum.

1. USDA Angus beef, ground, turned into thick patties. Enough for your crew.
2. Mashed potatoes, garlicked, buttered, creamed.
3. Preferred cheese, grated.
4. Cajun spice.

Boil potatoes in big chunks. Drain 'em, mash 'em, garlick 'em, and finish 'em with butter and cream. Set aside, covered, to keep them warm.

Grate your cheese. I like a manchego.

Make your patties thick, with a deep well in the center. This isn't for the potatoes, this is because thick patties tend to be bloody in the middle. Dimple them with your thumb and they cook perfectly even. Coat the patty with a light dusting of cajun spice.

Get the pan hot. I mean HOT, man. Lay the patties on the griddle. You should hear a nice cinematic searing sound. Turn the heat down to medium high and cook the patties to just under your preferred doneness--of you like 'em medium-well, then take them off the fire at medium.

Fire up your broiler.

Layer each patty with a thick layer of the mashed potatoes. Pile it high! Top it off with the cheese, pop it in the broiler ti melt the cheese and finish the burgers.

Serve immediately with steamed broccoli or zucchini.