Cool as a Cucumber Slaw Burgers with Dill-Feta Spread and Crispy Potato Pancakes

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Dill-Feta Sour Cream Spread:

1 cup sour cream
¾ cup crumbled feta cheese
2 tablespoons fresh dill, minced
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt

Cabbage and Cucumber Slaw:

1/3 cup mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
3 cups green cabbage, thinly sliced
1 cup cucumber, peeled and finely chopped
½ cup red onion, finely chopped
¼ cup scallions, finely chopped
¼ cup cilantro, finely chopped
2 tablespoons jalapeno, finely chopped


2 pounds ground chuck
4 large garlic cloves, minced
1 jalapeno, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Crispy Potato Pancakes:

2 cups Idaho Russet potatoes, peeled and grated
1 egg
2 tablespoons all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup to ½ cup canola oil

Vegetable oil for brushing on grill
6 good-quality potato hamburger buns, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, combine the sour cream, feta cheese, dill, lemon juice and salt in a small bowl. Cover with plastic wrap and refrigerate until burgers are ready to assemble.

To make the slaw, whisk the mayonnaise, honey, lemon juice, and salt in a small bowl. Combine the cabbage, cucumber, red onion, scallions, cilantro, and jalapeno in a large bowl. Toss with the dressing to coat evenly. Cover with plastic wrap and refrigerate until burgers are ready to assemble.

To make the patties, combine the chuck, garlic, jalapeno, salt, and pepper. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties and refrigerate until ready to grill.

To make the potato pancakes, spread potatoes on a cheesecloth or kitchen towel. Roll up the towel and twist, squeezing out as much liquid as possible. Transfer potatoes to a medium bowl and add egg, flour, salt and pepper. Stir until combined well.

Pour ¼ cup of oil into a 12-inch fire-proof skillet and place on grill. When oil is hot, but not smoking, place 3 large spoonfuls of potato mixture into skillet, pressing down with spoon to form three ¼-inch thick patties. Cook until brown and crispy, approximately 3-4 minutes each side. Transfer pancakes to paper towels to drain. Add more oil to pan as needed, and follow directions above to make 3 more pancakes.

Brush the grill rack with oil. Place the burger patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. During the last 2 minutes of cooking, place the hamburger buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the sour cream spread over the cut sides of the bun tops. Place a burger patty on each bun bottom. Place a potato pancake on top of each patty and top with generous, equal portions of the slaw. Add the bun tops and serve.

Makes 6 burgers.