Beef Patties with Spicy Peach Glaze, Roasted Corn Gravy, and Rustic Chive Mashed Potatoes

Instructions

1. 1

   1. Place the Yukon Gold potatoes in a large pot with cold water and a pinch of the salt. Bring to a boil and cook for 15 to 18 minutes, until tender when pierced with a knife.

2. 2

   2. While the potatoes cook, make the patties: in a bowl combine the ground beef, breadcrumbs, egg, half of the yellow onion, half of the garlic, smoked paprika, Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently and form 4 thick patties of equal size.

3. 3

   3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the patties for 4 to 5 minutes per side, until well seared. Reduce the heat to medium and cook 3 to 4 minutes more, or until they reach a safe internal temperature of 160°F and 71°C. Transfer to a plate and keep warm.

4. 4

   4. In a small bowl, stir together the peach preserves, apple cider vinegar, hot sauce, and red pepper flakes if using. Return the patties to the skillet, brush them with the glaze, and cook 1 to 2 minutes more, turning once, until glossy. Remove and set aside.

5. 5

   5. For the gravy, heat the remaining tablespoon of vegetable oil in the same skillet over medium heat. Add the corn and cook for 4 to 5 minutes, stirring, until it develops golden spots. Add the remaining onion and cook for 3 minutes. Stir in the remaining garlic and 1 tablespoon butter, and cook 30 seconds more.

6. 6

   6. Sprinkle the flour over the corn and stir for 1 minute. Gradually pour in the chicken broth while scraping the bottom of the skillet. Add the heavy cream, fresh thyme, remaining salt, and remaining pepper. Cook for 3 to 5 minutes until the gravy thickens.

7. 7

   7. Drain the potatoes and return them to the hot pot. Add the remaining butter, warm milk, and most of the chives. Mash until rustic in texture. Adjust salt to taste.

8. 8

   8. Serve a portion of rustic mashed potatoes on each plate, place a glazed beef patty on top or alongside, and finish with the roasted corn gravy. Garnish with the remaining chives.