Filibuster Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Growing up in the suburbs of Washington DC, a meat and potato town, you are surrounded by politics and political history. Probably one of the best known political terms is filibuster, thanks to Jimmy Stewart.
In the dictionary the definition of filibuster is “The use of obstructionist tactics, especially prolonged speechmaking…”
This meat and potato burger was named as such because once you eat one you won’t be able to stop talking about it.


2 lb ground chuck
2 tablespoons minced fresh garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Potato n Onion Topping:
3 cups red bliss potatoes, finely julienned
1 cup red onion, finely julienned (I like to use my mandolin with the fine julienne blade but you can also use the coarse surface side of a box grater)
2 tablespoon Adobo spice
1/2 teaspoon ground black pepper

Spicy Ketchup*:
3 tablespoons olive oil
1/4 cup diced red onion
8 Roma tomatoes cored and quartered
1 tablespoon chopped garlic
3 tablespoons Worcestershire sauce
1 tablespoon & 1 teaspoon apple cider vinegar
2 tablespoons sugar
1 tablespoon hot sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1/4 teaspoon celery salt
1/2 teaspoon mustard seed
*At home you can make the ketchup up to 3 days ahead and it will still be fresh.

6 slices smoked Gouda
2 cups baby salad green mix
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good quality Kaiser rolls, split


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

Ketchup: Place a medium fire proof sauté pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the Worcestershire, vinegar, sugar, hot sauce, salt, pepper, allspice, celery salt and mustard seed. Simmer low for 25 minutes or until liquid is thick. As the tomato skins separate from the tomatoes remove from the pan with a fork.
While the ketchup is simmering begin the patties.
Patties: Thoroughly mix the ground chuck with garlic, salt and pepper. Form into 6 equal patties sized to fit the rolls. Loosely cover and refrigerate while potato topping is begun.

Topping: Over medium heat, in a fire proof saucepan, heat olive oil add potatoes, onions, pepper and Adobo spice. With a large serving fork, separate the potatoes and onions while they cook so you don’t end up with a large lump. Cook until potatoes and onions start to get crispy but not burnt. Adjust the heat as necessary.

While onions and potatoes are cooking start grilling patties.

By this time the ketchup should be ready to remove from the grill. After simmering, remove from heat and pulse in a food processor to a thick, semi-smooth consistency. You can use an immersion blender as well. Set aside until burgers are ready.

Lightly oil the grill grates. Place the burgers on the hot grates. After one minute turn grill to medium and grill for about 4 more minutes. Turn grill to med high and gently turn burgers. (brush with more olive oil if necessary) Grill one minute then turn to medium and grill for about 4 more minutes. Top each patty with smoked Gouda cheese during the last 30 seconds of grilling.

Watch potato & onion topping and remove from grill when done. Set aside.

Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
Place salad greens on bottom bun, place pattie on greens generously top with potato and onion topping. Coat top bun with ketchup before putting on the burger.