Shepherd’s Pie 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.


Makes two burgers:
3 tbsp. grilled sweet onions (chopped)
16 oz. ground beef (80/20)
1 egg 1/2 tsp. salt
4 tbsp. canned kernel corn
2 tbsp. italian bread crumbs
2 baking potatoes (peeled and cubed)
1/4 tsp. salt
4 tbsp. canned creamed corn
4 slices provolone cheese
2 Turano Kaiser rolls



Slice onion on side (about two slices, approximately 1/4" thick) and divide rings. Saute onion in skillet with 1 tbsp. butter over medium heat stirring frequently until onions are soft, brown and caramlize. Remove from heat, allow to cool, chop and set aside. Mix ground beef with caramlized onions, egg, salt, kernel corn and bread crumbs thoroughly with hands. Divide mixture into two patties and set aside. Peel and dice potatoes into equal size cubes and boil until tender (about 10-15 minutes). When potatoes are fork tender, drain and place into mixing bowl. Mash potato adding 1 tbsp. butter, 1/2 tsp. salt and 2 tbsp. milk until you get a very very thick mashed potato consistency. (Stir in creamed corn 1 tbsp. spoon at a time. (Since potatoes vary in size, you must taste the mix after each addition of creamed corn is added until the taste of the creamed corn comes through heavily and keeping consistency very thick.) Set aside. Spray grill with no-stick spray and pre-heat grill to about 400 degrees. Grill burgers on medium heat with lid closed for 5 minutes. Flip and cook for 3 minutes with lid closed. After 3 minutes, spread potato mixture about a 1/2" thick on each patty covering patties to top edges. Cover with 2 slices of Provolone cheese and close lid on grill for 1 minute, melting the cheese and sealing in the potatoes. Remove patties from grill. Let burgers rest about 5 minutes. Place patties between kaiser rolls and serve.