The all in one burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs of 90% lean beef
1 can vegetarian vegetable soup
1 can tomato soup
salt, pepper and garlic powder to taste
3 large baked potatoes
1 1/2 cups of sour cream
1 1/2 cups of shredded cheddar cheese
2 tablespoons of butter
salt, pepper and garlic powder to taste
6 onion rolls



Mix beef with the can of vegetarian vegetable soup, can of tomato soup and all dry ingredients until well combined. Make 6 patties with the mixture. Cover patties with plastic wrap until ready for cooking.
Wash and fork baked potatoes. Wrap each potato in tin foil. Cook on top shelf of grill on low to medium heat about 45 mins to an hour, or until the potato is soft when poked with a fork. Keep the grill cover closed while potatoes are cooking.
When the potatoes begin to get soft raise grill temperature to medium-hot heat. Place burger patties on the grill and cover. Flip burgers after 6 to 8 minutes of cooking. Cook on other side for another 6 to 8 minutes until the burger is done.
Remove potatoes from the grill when soft. Scoop the inside of all of the potatoes into a large bowl. Mix the potatoes with all of the sour cream, cheese, butter and dry ingredients. Mash all ingredients together until potato is well mashed, and no longer has any lumps.
Remove burger from the grill. Place the 6 burgers on the 6 onion rolls. Divide the potato mixture between the 6 burgers. Place the mashed potato on top of the burger patty and top with bun.