Knife and Fork Burgers with Stewed Vegetable Gravy

1 large, baking potato; peeled and thinly sliced

1 medium carrot; chopped

2 small ribs of celery, chopped

1 small onion, chopped

1 bay leaf

1 tablespoon tomato paste

2 tablespoons butter

2 tablespoons flour

2 cups beef stock (I ran out of beef stock and used 1 cup chicken stock.)

1 1/2 lb ground sirloin

2/3 cup parsley, chopped

1/4 cup Worcestershire sauce

2 English muffins, split

Salt and pepper

Olive oil

In a large saucepan, heat olive oil. Add potatoes, carrots, celery, onion and bay leaf; season with salt and pepper. Cover and cook for 10 minutes. Stir in tomato pasta. Make a well in the center of the vegetables, add butter and cook until melted. Add flour and stir for 1 minute till absorbed. Add the stock and bring to a simmer; continue cooking till potatoes are tender. Discard bay leaf.

In a large bowl, mix the beef, parsley and Worcestershire sauce; season with salt and pepper. Form 4 patties, thinner in the center for even cooking. Spray a grill pan with cooking spray and cook patties for about 5 minutes on both sides till cooked to liking.

While the burgers are cooking, toast and butter the English muffins.

Place a muffin top on a plate, top with burger then spoon some stew over top.

Chad's rating: 9/10

Amy's rating: 9/10

Recipe adapted from Rachael Ray Magazine.