Hot Beef Combination Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


6 baby red potatoes, washed and cut in 1 inch cubes
2 Tablespoons butter
salt and pepper

2 pounds of ground beef
1 packet of brown gravy mix
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes
1/2 teaspoon celery salt
Olive oil

1 packet brown gravy mix
1 cup water
1 teaspoon lemon juice
1 teaspoon parsley flakes
1/4 teaspoon black pepper

1/4 cup heavy cream
2 tablespoons butter
1/2 cup fine shredded sharp cheddar cheese

6 kaiser rolls



Wash and cube potatoes. Sprinkle with salt and pepper. Wrap potatoes in foil with butter. Place over medium heat on grill.
Mix ground beef, 1 packet of gravy mix, onion powder, salt, pepper, parsley and celery salt. Form into 6 patties, making a slight indention in center. Brush patties with olive oil and place over medium high heat and let sear. Flip and cook until juices run clear.

While burgers are cooking, in small saucepan mix gravy packet, water, lemon, parsley and pepper. Whisk over medium high heat until bubbly and thick. Set aside where it will stay warm.

Remove potatoes from heat and trasfer to metal bowl and mash with cream, cheese and butter. Set aside to stay warm.

Lightly toast buns and assemble with bottom of bun, burger patty, dollup of potatoes with a slight indention in center and fill indention with gravy. Serve open faced with top of bun to the side.