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Description Recipe by: Potatoes USA
A flavorful burger patty with all the flavor of that classic American pairing of steak and potatoes. This inventive burger is juicy and super tender, thanks to the addition of potatoes. Topped with a smoky North African spiced mayonnaise and crispy shoestring potatoes, this is a modern burger that everyone will crave.
Ingredients Steak and Potato Burger Build 24 Blended burger patties (recipe below) 24 Potato buns - 4'' 24 Large leaf butter lettuce 1 1/2 cups Tomoato, Roma, Seeded and Chopped 1 1/2 cups Red Onion, Chopped 24 Crispy fried potato thread nests (recipe below) 4 cups Harissa Mayo (recipe below) Blended Burger 7 ounces Butter, unsalted 3 1/2 lbs. Mushrooms, white or crimini, chopped fine 2 Tablespoons Kosher Salt 1/2 Tablespoon Black Pepper 2 teaspoons Beef Base 1/2 teaspoon Anchovy Paste 38 ounces Dehy Potato Shreds 4 1/2 lbs. Ground Beef, 80/20, fresh Harissa Mayo 4 cups Mayo 1 cup Harissa, Spricy 4 Tablespoons Lemon Juice 1/2 teaspoon Cayenne Potato Nests 4 Russet Potatoes 2 Tablespoons Kosher Salt Fryer Oil Preparation
Prep Time: 30min | Cook Time: 10min
Steak and Potato Burger Build Cook 6″ patty to the desired temp by the preferred method Toast both halves buttered Potato bun (flat top) Spread both halves toasted bun with harissa mayo and build per preferred method topping with crispy potato nest before closing bun. Notes
Blended patty is versatile and can be treated as any all-meat version. Consider breading and frying for a Chicken Fried Steak version or new shape as meatballs or meat loaf.
Blended Burger Saute chopped mushrooms in butter until well cooked and dry (as for duxelle). Mix in the beef base and anchovy. Season with salt and pepper. Mix to combine well and thoroughly cool. Blend mushroom mix with ground beef and dehy shred until well combined. Cook small test patty and adjust seasoning as desired. Chill mix well and allow to rest at least 4 hours or overnight to allow shreds to partially hydrate Patty at desired weight (6 ounces was the show portion) and cook as desired Harissa Mayo Mix all ingredients and blend well. Hold in refrigerated for up to 4 days. Potato Nests Using a spiralizer, create nests by spiralizing for “thin” potato curls. Cut into manageable pieces. Fry at 350°F in Canola oil for 3-4 minutes or until golden brown and crispy.
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