2 large potatoes
8 tablespoons of grated Parmesan cheese
250g hamburger patty
Salt and black pepper to taste
1 tablespoon of chopped onion
1 cup of heavy cream with whey
1/2 cup of sliced mushroom
1 tablespoon of paprika
2 large potatoes
8 tablespoons of grated Parmesan cheese
250g hamburger patty
Salt and black pepper to taste
1 tablespoon of chopped onion
1 cup of heavy cream with whey
1/2 cup of sliced mushroom
1 tablespoon of paprika
Peel and grate the potato coarsely
In a bowl, mix the grated potato and Parmesan cheese
In an non-stick skillet, place four portions of the potato and cheese mixture
Spread with a spoon, forming a disk about 8 cm in diameter
Preheat the oven to 200°C and bake the disks until golden brown. Reserve
Remove excess fat from meat and chop finely with a knife tip
Season with salt, black pepper, and chopped onion
Shape four hamburger patties of the same size as the potato disks
Grease a non-stick skillet lightly and cook the hamburgers on both sides
In a pan, place heavy cream and mushroom
Season with salt, bring to a simmer, and let it thicken
Assembly
Place a hamburger patty on top of a potato disk
Add another potato disk on top of the hamburger and finish with another hamburger patty
Serve with mushroom glaze and sprinkle with paprika.
