Toasted Cheese, Onion and Potato Veggie Burgers

Pairs well with:

White Zinfandel

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


4 cups frozen shredded hash brown potatoes, defrosted (equals 2 cups defrosted, packed)
1 cup French fried onions
1 (15 oz) can black beans, rinsed and drained
1 cup shredded pepper jack cheese (4 oz)
1 roasted red bell pepper, chopped (1/3 to 1/2 cup)
1/2 cup dairy sour cream
1/4 teaspoon dried dill
2 teaspoons rice vinegar
6 (1/4 inch thick) slices of Vidalia onion
olive oil for the grill (1/4 cup)
6 pita pockets
6 thick slices of ripe tomato



Place potatoes, fried onions, beans, cheese and roasted peppers in the bowl of an electric mixer, and blend well. Use a ½ cup measuring cup to scoop out veggie mixture. Squeeze together and shape into a patty shape about 4” in diameter. Repeat to make 6 patties. Wrap each patty in a piece of oiled aluminum foil. In a small bowl mix together the sour cream, dried dill and rice vinegar. Refrigerate sauce until serving time.

Add soaked mesquite chips to a preheated grill. Brush olive oil on the onion slices and place on a mesh grill insert. Partially cover grill and cook onions 5 to 7 minutes over high heat or until caramelized and browned, removing to a serving plate when finished. At the same time as onions are cooking, grill the foil-wrapped patties over a high heat, 3-5 minutes on each side. To monitor the cooking, open a foil packet and check to see that the cheese is melted and patty is golden brown. Remove from grill, open packets and allow patties to cool to a temperature that is comfortable to the touch. Remove patties from their foil packets. Brush wire mesh with vegetable oil and place patties on mesh. Grill 5 to 7 minutes over medium heat, or until evenly browned. Serve warm in pita pockets with grilled onion, tomato, and dilled sour cream. Serves 6.