Crispy Peanut Potato Burger

Ingredients

Crispy Peanut Potatoes
6 small red potatoes, sliced thin
1/3 cup butter
1 teaspoon black course pepper
1-1/2 tablespoon red pepper flakes
1/2 cup peanut butter
Patties
1 pound ground sirloin
1 pound ground chuck
2 cloves garlic, minced
1/3 cup scallions, chopped
3 tablespoons low-sodium soy sauce
1 tablespoon Sutter Home Zinfandel
Juice from 1/2 a lemon
2 tablespoons wasabi powder
1 tablespoon Worchestershire sauce
Vegetable oil, for brushing on the grill rack
6 thick slices of sharp cheddar cheese
6 Kaiser rolls, split

Instructions

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the crispy peanut potatoes, place the sliced potatoes on a sheet of foil. Top the potatoes with butter, black pepper, crushed red pepper flakes and peanut butter. Take the top and bottom of the foil and fold together, creating a seal. Fold each of the sides up. Place potatoes on the grill and cover. Meanwhile to make the patties, combine the beef, garlic, scallions, soy, zinfandel, lemon juice, wasabe powder and Worcestershire in a large bowl. Handling the meat as little as possible to avoid compacting it. Mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Kaiser rolls. Brush the grill rack with oil. Place the patties on the rack, cover and cook, turning once, until done to preference about 7 minutes on each side for medium. During the last few minutes of cooking, remove potatoes from the grill, add a slice of sharp cheddar cheese to each pattie, slightly melting the cheese. At this time carefully place Kaiser rolls, cut side down on the outer edges of the rack to toast lightly. To assemble burgers, place a pattie on each roll bottom, divide potatoes evenly among the patties and place on top of each pattie. Add the roll tops and serve. Makes 6 burgers. Kimberly, Parker, Colorado