Twice ‘Grilled” Potato Stuffed Steakhouse Burger

Pairs well with:

Cabernet Sauvignon

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

In my family, the best celebrations always involve a great restaurant, a perfectly prepared medium-rare filet, a fully-loaded baked potato and a glass of the best cabernet sauvignon.These burgers let us celebrate at home for no good reason! This recipe combines the classic taste of steak and potatoes, into a great stuffed burger. The “twice-grilled” potatoes melt in the middle of the succulent beef patties, for a burger that’s worth writing home about!


2 Large Russet Potatoes
3 Tbsp unsalted butter
1/4 sour crea,
9 Strips of Bacon, Grilled and Chopped into Bits
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Chopped Chives
1 tsp. Kosher Salt
1/2 tsp. pepper

2 pounds ground chuck
2 Tbsp. extra virgin olive oil
2 tsp. kosher salt
2 Tbsp. Montreal Steak seasoning
1 large cloves garlic, minced
1 Tbsp. Butter

Sour Cream Sauce:
1 cup sour cream
1/4 cup fresh chopped chives
1 Tbsp. dry minced onions
1 tsp. salt

2-3 Tbsp. vegetable oil ,for brushing on the grill rack

6 large sandwich potato rolls or large quality buns


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

Wrap potatoes with aluminum foil, place on grill and cover. Cook for 1 hour, turning once after 30 minutes. While the potatoes are grilling, grill bacon strips for 2-3 minutes on each side. Remove bacon, let cool and chop into bits. Set aside.

Remove potatoes, let cool and cut lengthwise. Scoop out the insides of the potato and place in medium sized bowl. Mash the potato lightly with a fork, along with the butter and sour cream. Stir in the bacon, cheddar cheese, chives, salt and pepper. Divide mixture into 6 equal parts and form into balls.

To prepare patties, combine beef, olive oil, salt, Montreal steak seasoning, and garlic in a large bowl. Mix the ingredients thoroughly, but be careful not to overwork the mixture. Divide the mixture into 6 equal portions and form into patties.

To stuff patties, place a potato ball in the center of the beef patty and fold the meat around the potato. Carefully smooth out the beef around the potato and shape into patty of desired thickness. The meat should completely engulf the potato. Place patties on a platter and cover with wax paper. Set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium.

Place rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a generous amount of sour cream sauce on cut-side of buns. Place burger between the bun and serve.

Makes 6 burgers. Enjoy!