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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Bangers and Mashed' Burgers

Although technically Bangers and Mashed is a recipe using mashed potatoes and either beef or pork as the meat, why not combine the two and enjoy an imaginative take on comfort cuisine?


For 4 people


  • 1/2 lb(s) potatoes, grated
  • 1/2 lb(s) ground pork
  • 1/2 lb(s) ground beef
  • 1 tablespoon(s) dried chives
  • 1/2 teaspoon(s) lemon zest
  • 1/4 teaspoon(s) black pepper
  • 1/4 teaspoon(s) cayenne pepper
  • 1 pinch(es) dried, crushed thyme
  • 1 pinch(es) dried marjoram
  • 4 toasted english muffins

'Bangers and Mashed' Burgers Directions

  1. In a large bowl, add the pork, beef, chives, lemon zest, peppers, thyme and marjoram and mix well. Make into 4 patties. Coat the outside of each burger with the grated potato.
  2. Over medium-high heat, in a large skillet, add the burger and cook on each side about 3-4 minutes, or until the potato crust begins to brown. Turn and cover.
  3. Reduce heat to medium-low and continue cooking until burger is well done*. Now for those of you who wish to have a burger other than well done, simply grill over medium-high heat to your desired doneness. I just happen to love these burgers cooked through.
  4. Remove and served on toasted English muffins. top with Cheddar cheese if you wish or some Dubliner Cheese.