Creamy whipped potatoes atop tender beef patties are the makings of a practically perfect food—or, better yet, a perfect practical joke. —Taste of Home Test Kitchen
- 1 small carrot, shredded
- 3 tablespoons quick-cooking oats
- 2 tablespoons fat-free milk
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound lean ground beef (90% lean)
- 2 medium potatoes, peeled and cubed
- 3 tablespoons fat-free milk
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons reduced-fat cream cheese, divided
- Orange and green food coloring
- 1/4 cup panko (Japanese) bread crumbs, toasted
- In a small bowl, combine the carrot, oats, milk, Worcestershire sauce, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into two 1-in. thick patties.
- Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear.
- Meanwhile, place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Press through a potato ricer or strainer into a small bowl. Stir in the milk, salt and white pepper.
- Place one burger on a serving plate. Spread 3/4 cup mashed potatoes over top. Top with remaining burger. Spread remaining mashed potatoes over top and sides of cake. In a small bowl, tint 4 teaspoons cream cheese orange; pipe carrots over top of cake. Tint remaining cream cheese green; pipe tops on carrots. Press bread crumbs into sides of cake. Yield: 2 servings.
Originally published as Meat Loaf Cake for Two in Healthy Cooking April/May 2012, p58
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