Tater Topped Steak Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

What goes better with burgers then tater tots, better yet a fried crunchy tater patty served right on top.


Tater Patties

3 cups of Yukon Gold peeled/cubed/boiled – cold

3 Tablespoons of 2% milk

6 green onions chopped

1 teaspoons sea salt

1 cup canola oil

2 eggs beaten

½ cup of flour

1 ½ cups bread crumbs


2 lbs ground chuck (80 percent lean)

2 Tablespoons Chili powder

½ teaspoon ground cumin

1 teaspoons sea salt

2 teaspoons pepper

3 tablespoons canola oil

Other ingredients

6 slices of bacon

6 hamburger buns

1 ½ salsa

¾ cup sour cream


Set the gas grill to medium heat (450 degrees Fahrenheit).

For the tater patties; Roughly mash potatoes by hand, adding milk to smooth. Add green onions and salt. Divide and form mashed potatoes into six balls. Flatten each of the balls to create a half inch thick patty. Dip each patty into egg then coat with flour. Dip each patty into egg mixture again then coat with breadcrumbs. Place a fire proof pan on to grill fill ½ inch high with canola oil. Fry each patty 2-3 minutes on each side. Remove and drain on paper towels

To make the patties; combine ground chuck, chili powder, cumin, garlic powder, salt and pepper. Divide and shape into six patties. Brush each patty with oil. Place burgers on the grill and cook for 4-5 minutes on each side pending desired rareness. Remove burgers for assembly.

Place a burger on each bottom bun. Top each with a tater patty and top with salsa and sour cream. Stack top bun on top of each.

Serves 6 burgers.