Beef and Tater Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

i was feeling a little lazy one night and thought what if I combined all the courses of a meal in one burger?

So I grated the potato and veggies up, made a burger and grilled them.


Burger part:

1 1/2 pound ground beef, not too lean 80/20

1 1/2 cups grated russet potatoes

1/4 cup onions, chopped fine

3 tablespoons bell pepper, chopped fine

teaspoon Worcestershire sauce

11/2 teaspoon each Kosher salt and freshly ground black pepper

Basting Pickle Sauce

1/4 cup diced sweet/hot pickles

1/3 cup pickle juice

1 cup ketchup

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1 tablespoon grainy mustard


6 potato rolls


6 slices red onion

4 ounces roasted red pepper

6 slices tomato

6 crispy lettuce leaves

30ound slices dill pickles


In a large bowl combine all the burger ingredients, mix with a spoon, being careful not to over mix

Form into 6 patties.

Next make the basting sauce by adding all sauce ingredients, bring to a simmer.

Simmer for about 7 to 8 ingredients,

Split the rolls in half lengthwise

pre heat grill to med high

Grill burgers to desired doness, basting liberally with basting sauce.

The last 5 minutes of cooking top each burger with one

slice of cheese, and toast cut sides of rolls.

Cover grill to allow cheese to melt.

Put one burger one each rolls and serve with toppings

of your choice.


6 slices extra sharp cheddar cheese