Tuxedo Burger with Seasoned Latke and Bacon-Fried Vegetables

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

My burger’s name, The Tuxedo Burger, was inspired from the mix-matched black and white buns.The outrageous flavors of this burger are inspired from two my family’s favorite side dishes.





1/4 cup red onion, finely diced


2 tablespoons fresh mint, minced

2 large cloves fresh garlic, pressed

1 tablespoon pimentos, drained, diced

2 teaspoons kosher salt

Seasoned Latke

4 cups shredded russet potatoes

2 tablespoons all-purpose flour

1 tablespoon cocoa

1 tablespoon cumin

1 teaspoon kosher salt

Peanut oil, for frying

Bacon-Fried Vegetables

6 slices thick-cut hickory smoked bacon

1 cup red onion, chopped

1/2 cup jalapeno peppers, seeded, chopped

2 large cloves fresh garlic, pressed

8 ounces fresh mushrooms, sliced

2 Roma tomatoes, diced

6 ounces crumbled blue cheese

Peanut oil, for brushing on the grill rack

3 large soft Pumpernickel rolls, split

3 large soft Light Rye rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine beef, Cabernet sauvignon, onion, chipotle pepper sauce, mint, garlic, pimentos, and salt in a large bowl; using a wooden spoon, mix together and take care not to over handle the beef mixture. Shape the beef mixture into 6 round, equally-sized patties. Place on waxed paper, cover with plastic wrap and refrigerate until ready to grill.

To make the seasoned latkes, spread the shredded potatoes in a thin layer on a clean dish towel. Roll up and wring out excess liquid. Return to dried bowl. Combine the flour, cocoa, cumin, and salt in a small bowl. Add to the potato and toss to combine. Heat 1/2-inch peanut oil in a large fire proof skillet over medium-high heat. Working in batches of two, spoon 1/2 cup of the loose packed latke mixture into the skillet, press lightly and spread to form 3-inch pancakes. Cook until crispy, turning once, 4 minutes per side.

To make the bacon-fried vegetables, cut bacon into 1/2 inch pieces using kitchen scissors. Cook bacon in a large fire proof skillet over medium-high heat. Remove bacon pieces from skillet with slotted spoon in 15 minutes or when crispy, leaving behind the drippings. Add the onion, jalapenos, garlic to the bacon drippings and return the skillet to the grill. After 5 minutes, add the mushrooms and tomatoes. Continue cooking the vegetables for 5 additional minutes. Finally, return the bacon to the pan and add the blue cheese. Stir until combined and the blue cheese is melted throughout. Remove from heat and cover until ready to assemble the burgers.

Brush the grill rack with oil. Place the patties on the grill, cover, and cook, turning once, for 6 minutes each side. Meanwhile, position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.

To assemble the burgers, place a patty on each bottom bun. Place a sweet potato latke onto each patty. Spoon equal amounts of the bacon-fried vegetables onto the latkes. Place the 3 pumpernickel bun tops onto the burgers with the light rye bun bottoms and the 3 light rye bun tops onto the burgers with the pumpernickel bun bottoms. Slice each burger in half and mix-match the bun combinations so each serving has one half of the burger made with the pumpernickel top/light rye bottom and one half with the light rye top/pumpernickel bottom. Serve hot and enjoy.

Makes 6 burgers