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

Accolades 2009 Finalists
Serves Makes 6 burgers
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 Spread

  • 1 cup sour cream
  • 3/4 cup crumbled feta cheese
  • 2 tablespoon fresh minced dill
  • 2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt

Cabbage and Cucumber Slaw

  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 3 cups thinly sliced green cabbage
  • 1 cup peeled, seeded, and finely chopped cucumber
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons finely chopped jalapeño chile


  • 2 pounds ground beef chuck
  • 4 large garlic cloves, minced
  • 1 jalapeño chile, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper

Crispy Potato Pancakes

  • 2 cups peeled and grated Idaho Russet potatoes
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoons kosher salt
  • 1 teaspoons freshly ground black pepper
  • 1/4 cup to 1/2 cup canola oil
  • Vegetable oil, for brushing on the grill rack
  • 6 good-quality 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 all the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.

To make the slaw, whisk the mayonnaise, honey, lemon juice, and salt in a small bowl. Combine the cabbage, cucumber, red onion, green onions, cilantro, and chile in a large bowl. Toss with the dressing to coat evenly. Cover and refrigerate until assembling the burgers.

To make the patties, combine all the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the buns, cover, and refrigerate until ready to grill.

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

Pour 1/4 cup of the oil into a 12-inch fireproof skillet and place on the grill. When the oil is hot but not smoking, using half of the potato mixture, place 3 large spoonfuls of the mixture into the skillet, pressing down with a spoon to form three 1/4-inch thick pancakes. Cook, turning once, until brown and crispy, 3 to 4 minutes on each side. Transfer the pancakes to paper towels to drain. Add more oil to the skillet as needed, and repeat with the remaining mixture to make 3 more pancakes.

Brush the grill rack with vegetable oil. Place the 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 buns, cut sides down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the dill-feta mixture over the cut sides of the bun tops. Place a patty on each bun bottom. Place a potato pancake on top of each patty and top with equal portions of the slaw. Add the bun tops and serve.