Well this just looks pretty and festive, doesn’t it?
Meat and sides all rolled into one — literally — main dish. And then, apparently served with a dish of ketchup.
1 pound hamburger
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons melted fat
6 tablespoons bread crumbs
2 tablespoons tomato juice or milk
1-1/2 cups mashed potatoes, seasoned
1-1/2 cups mashed peas, seasoned
Butter or margarine, melted
Mix together all but the last 3 ingredients. Pat out on waxed paper to form rectangular sheet 1/2 inch thick. Spread mashed potatoes on crosswise half of meat. Spread other half with mashed peas. Roll meat firmly, jelly-roll fashion, starting with the end covered with peas. Wrap in waxed paper and chill several hours. When ready to cook, cut with sharp knife into 6 1-inch slices. Place on preheated broiler, 3 to 4 inches below source of heat. Brush with melted butter and broil slowly about 5 minutes. Turn and brush again with melted butter and finish broiling.
See what I did there? Because it’s got peas in it! Haha… ha?
(Wow, just listen to all those crickets…)
Well, at this point it looks like a pretty classic “meat ‘n’ potatoes” meal, right?
We added milk (instead of tomato juice, which I didn’t have) to the meat along with the eggs and breadcrumbs. We did not add extra fat. I’m not particularly fat-phobic, but retro recipes sometimes make the most committed lipidphile raise an eyebrow.
I make some pretty darn tasty mashed potatoes (if I do say so myself). The trick is lots of butter, cream (not fat-phobic, remember?), and liberal salt and garlic powder.
This is the point where Middle Child decided he was very excited about dinner, since it would include mashed potatoes.
I’ve actually never tasted my mashed peas, though. You can see the baby food mill in the picture here — generally, peas are for the baby, and so I have no experience in seasoning them for adult tastes. Plus… they’re peas.
This is the point where Middle Child decided he was not at all excited about dinner.
This is the point where Middle Child just walked out of the room.
I tried to encourage him to come back by explaining there would be mashed potatoes here too, doesn’t that look great?
Yeah… he didn’t buy it.
This is the moment where I realized that I probably should have filled and rolled the … meat log? … in the other direction, because the meat wasn’t fully closing around the fillings. And I wasn’t overly generous with the fillings, either.
After it chilled, I sliced it.
After I sliced it, I buttered it.
This is the point where I wanted to walk out of the room.
But, I didn’t walk out, I broiled the buttered meat slice things.
Hilariously, they managed to become even less cohesive after broiling — the potatoes tried to escape, and the meat circle was all like “well ok I’ll just pop open and spread out, bye bye potatoes.”
So instead of Beef Pinwheels, I made Beef C’s.
This was one of those retro recipes we just couldn’t understand. The mashed potatoes were terrific (because I make terrific mashed potatoes). The mashed peas were terrible (because I don’t make terrific mashed peas). The hamburger probably would have been ok, but there was some strange texture that kept leaving a weird taste in your mouth. Tomato juice may have helped with the flavor, but it wouldn’t have changed that sticky texture. Overall, this was just a gratuitously crazy presentation for a pretty underwhelming dish.
Thanks to Ruth at Mid-Century Menu for posting this. This came from Our Best Hamburger Recipes, so I’d hate to see their worst hamburger recipes…