Poor Man Sheppard’s Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 Pounds of 85% ground beef
1 Chopped Onio
n 1 Cup Frozen Corn
1/4 Cup beef broth
Dash Salt
Dash Pepper
Potato Topping 1
Yukon Gold Potato Sliced Thin
1/4 Cup Melted Butter to spread on potatoes after cooked
Dash Salt
Dash Pepper
1 Cup Sour Cream
1/4 Cup Chives
6 Large Potato Rolls
1/4 Cup Melted Butter for rolls
Seasoned salt
Vegetable oil for grill



To make the patties combine the beef, chopped onion, corn, beef broth, salt & pepper. Slice potatoes into 6 1/8 inch thick slices. Sprinkle salt and pepper on them. Combine sour cream and chives in a side dish and set to the side. Put burger patties on a medium-high grill that has been brushed with vegetable oil. Be sure to sear each side quickly. Do not push down on the burgers but wait to flip until juices appear on the top side. Cook until medium well, about 5 minutes on each side. Remove and keep to the side. When there is about 6 minutes left for cooking the patties, grill the potato slices for about 3 minutes on each side and remove. Immediately add some butter to the potatoes along with a dash of salt and pepper on both sides. Butter the potato rolls, sprinkle a little seasoned salt and grill until lightly browned. Place the burger patty on the bottom half of the roll, potato slice and sour cream topping. Top with grilled top half of the bun and serve.