delmonico spud-jack burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Mine Hill spud cakes:
Colovita extra virgin olive oil for using on the griddle
3 cups packaged frozen shredded potatoes
3 garlic cloves, minced
1 tablespoon fresh chopped chives
1 cup shredded monterey jack cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg beaten
Mount Hope mayonnaise:
1/2 cup mayonnaise
1/8 cup sour cream
2 teaspoons prepared horseradish
1 teaspoon lemon juice
2 garlic cloves, minced
1 tablespoon chopped green onion
1/4 cup pre cooked bacon, crumbled
1/4 teaspoon black pepper
6 saltine crackers, smashed into dust
2 pounds ground ribeye
2 teaspoons season salt
2 teaspoons black pepper
1/4 teaspoon seafood seasoning
1/4 teaspoon garlic & herb blend
1 1/2 cups grated pepper jack cheese to melt on the burgers
vegetable oil for brushing the grill rack
6 soft kaiser rolls, split
6 romaine lettuce leaves
6 slices tomato
6 slices red onion



Directions: Prepare medium-hot in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the spud cakes, pour some of the olive oil onto a small cast iron griddle to coat well. Place the griddle on the grill rack of your preheated grill. Combine the potatoes, garlic, chives, cheese, salt and pepper in a medium mixing bowl. Stir to blend all ingredients together. Add the egg and stir to blend. Using your hands, form the mixture into 6 equal sized balls and set on a plate near the grill. Add more olive oil to the griddle if needed. Place 1 or 2 of the potato cakes onto the hot griddle, using a spatula, flatten the cakes to about 1/2 inch thick or so. Fry the cakes for about 4 minutes, turning several times until browned on both sides.(the cakes will not stay together perfectly) Place the browned cakes on a oven proof plate and keep warm until serving. Repeat with remaining cakes. Adding oil to griddle as needed. To make the Mount Hope mayonnaise, combine the mayonnaise, sour cream, horseradish,lemon juice, garlic, green onion, bacon, black pepper and cracker dust in a small bowl. Stir well to blend. Refrigerate until serving. To make the patties, combine the ribeye, season salt, pepper, old bay, and Mrs Dash 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 to fit the rolls. Brush grill rack with oil. Place patties on the rack, cover and grill until browned on the bottoms, 3-4 minutes. Turn the patties over gently and continue grilling until done to prefernce, about 5 minutes longer for medium. During the last few minutes of cooking, place 1/4 cup of the shredded pepper jack cheese on the top of each burger. Cover all 6 burgers with a disposable aluminum steamtable pan. While the cheese melts, place the rolls, cut side down, onto the grill rack to toast lightly. To build the burgers, spread a generous amount of the Mount Hope mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a potato cake, a patty,a tomato slice and an onion slice. Add the roll tops, serve and enjoy. Makes 6 burgers