3 cups mashed potatoes
4 tablespoons extra virgin olive oil, divided
1 cup onion, diced
1 tablespoon fresh garlic, minced
3 whole eggs, beaten
8 ounces sharp white cheddar cheese, shredded fine
1 tablespoon fresh thyme
2 tablespoons plus 1 cup all-purpose flour, divided
1 ½ cups beef gravy, see below, divided
8 tablespoons butter (1 stick, or half a cup)
Pan drippings, if available from your roast
2 tablespoons strong red wine such as merlot
1 ¼ cups beef broth or stock
2 tablespoons butter, softened
2 tablespoons all-purpose flour
Salt and pepper, as needed
Place the cold cooked and cubed roast beef (fat and all if you have it) into the bowl of a food processor and run for 15 seconds. The texture should be rice size. Continue to pulse in short bursts to achieve the rice size pieces.
Pour into a large bowl along with cold mashed potatoes and 2 tablespoons of the oil.
In a small saute pan, place remaining two tablespoons of oil and over medium heat, saute onions for 3 minutes. Add garlic and cook for another minute then remove and add to the bowl with the beef and potatoes and stir to combine.
Add the eggs, cheese, thyme and 2 tablespoons of the flour and mix to combine.
Make the gravy by adding any drippings from the roast if you have them into a small sauce pan and heat. (If you don’t have drippings, just reduce the wine and continue on) Once bubbling, add the wine and cook to evaporate. Add the stock and gravy color and heat to bubbling. Mix the softened butter and flour to form a paste (called a beurre manié), then add to the sauce pan and cook the gravy over medium low for ten minutes. Taste and season if needed with salt and pepper.
Add ½ cup of the gravy to the beef mixture and save the remaining cup of gravy to serve with the finished patties.
Completely mix the beef mixture and using a scoop, portion out 18 balls, about four ounces each.
Line two sheet trays with parchment and using a sifter, sift on ¼ cup of flour onto the parchment paper of each pan.
With wet hands, form each patty into a puck shape about a half inch or so thick and lay down on the floured pan. Repeat for all filling ending with about nine per pan.
Sprinkle on the remaining ½ cup of flour over the 18 patties, cover and refrigerate for an hour or more to firm up. They should be firm when lifted.
When ready to cook, preheat oven to 425 degrees F and melt the butter in a small sauce pan.
Butter the bottoms of two sheet trays. (You could reuse the first two sheet trays by sliding the parchment and patties onto your counter.)
Divided the now chilled patties onto the two buttered pans by lifting each one off of the floured surface and onto the buttered pan.
Using the remaining butter, butter the tops.
Place the two pans in the oven for 12 minutes. Remove and carefully flip each patty over (we used a fish turner). Place back in the oven for another 12-13 minutes until nicely browned and crisp on both sides. (Patties are delicate so be careful flipping and moving them around).
Reheat gravy and serve two patties to each guest with gravy over the top along with your favorite starch and vegetable.
Keywords: Roast Beef Patties