Burger loves Potato

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

I used to take my sisters french fries when we went out to eat and the only way I could keep her from catching me was to put them on top of my burger.Besides, what is the most common thing to eat with a burger? French Fries! I changed the dish to be more of a hash brown but it still is a potato.


1 lb 80/20 hamburger
1 tsp salt
1 tsp pepper
1/2 tsp red pepper (cayene)
1/2 oregano
6 slices of pepper jack cheese
6 Portugeese bread hamburger rolls
2 large baking potatoes
2 TBS of canola oil
2 TBS olive oil
1 large tomato sliced into 6 slices
1 large onion sliced into 6 slices
1 cup ketchup
1 cup barbeque sauce


Combine hamburger with red pepper and oregano. Season with salt and pepper. Divide hamburger into six patties. When patties are formed depress the middle of the patty with thumb. Set aside.

Hash Browns:
Shred potatoes with hand shredder or food processor. Dry potatoes with cloth (squeeze out the water). Season with salt and pepper. Heat skillet on grill with 1 TBS of canola oit. Place half of the potatoes on the skillet. Cook on each side 5-6 min or until golden brown on each side (crispy and golden). Divide into three sections. Repeat for other half of the potatoes.

Combine the ketchup and the barbeque sauce.

Cook hamburgers on med/high for 7 min, flip and cook for another 6 min. Do not cut burgers. Melt pepper jack cheese during last 1 min of cooking. Let burgers set for 4 min. The goal here is Medium.

As burgers are resting brush hamburger rolls with olive oil and place on face down on grill to toast, both top and bottom buns. This is also the time to warm the now six pieces of hash browns.

On top of the toasted bottom bun goes the tomato slice, the onion slice, the hamburger, the hash brown, and then the ketchup/bbq sauce can be applied liberally to the top bun before the top bun is placed on top.