Murphy's Hot Hamburger

Source- Tasty Kitchen via The Pioneer Woman

I saw this recipe on The Pioneer Woman's blog, and really thought it looked good.  I don't like making burgers since you can get them almost anywhere, but this recipe was really unique.  Sure it has fries, but the gravy over everything is completely new and something I haven't tried before. 

Ingredients

• 1 pound Ground Beef
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Onion Powder
• 1 teaspoon Seasoned Salt
• 5 Tablespoons Flour
• 2 cans(14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
• 5 whole Large Potatoes  (cheated and used frozen fries)
• 1 Tablespoon Oil, Or As Needed
• Salt And Pepper, to taste

Preparation

• Preheat oven to 425 degrees.
• Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.  (Placed frozen fries on baking sheet and baked according to directions.)
• In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. 
• Mix well with hands. 
• Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. 
• Place in a large preheated skillet over medium heat, preferably one with deep sides. 
• Brown burgers on each side until done.
• Remove burgers from the skillet and place on a plate covered in paper towels. 
• Do not drain the grease. 
• Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. 
• Slowly add the broth a little at a time, whisking constantly. 
• Bring to a simmer and allow to thicken.
• To serve, place an ample amount of fries on the plate. 
• Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!

Review & Changes-First off, this recipe is outstanding!  I've never had gravy on fries, but that will change in the future.  The flavor of the burgers was great.  I'd use this recipe just to make the burgers. 

One change that I'd make is to use the beef broth instead of the bouillon cubes.  I found the gravy to be salty, and at first couldn't figure out why since the only salt I used was in the burgers.  Then I looked at the box for bouillon and realized that they are essentially only salt.  So low sodium beef broth is my recommendation for this recipe.  It was still edible, just not as enjoyable as it could have been.