Main Dish

Steak and Potato Burger

  • Ready Time: 40min
    No Reviews
  • Prep Time: 30min
    Cook Time: 10min
  • Serves: 24 portions (6 ounce burger + build and garnishes)
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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.


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

Prep Time: 30min | Cook Time: 10min

Steak and Potato Burger Build

  1. Cook 6″ patty to the desired temp by the preferred method
  2. Toast both halves buttered Potato bun (flat top)
  3. Spread both halves toasted bun with harissa mayo and build per preferred method topping with crispy potato nest before closing bun.


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

  1. 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.
  2. Blend mushroom mix with ground beef and dehy shred until well combined. Cook small test patty and adjust seasoning as desired.
  3. Chill mix well and allow to rest at least 4 hours or overnight to allow shreds to partially hydrate
  4. Patty at desired weight (6 ounces was the show portion) and cook as desired

Harissa Mayo

  1. Mix all ingredients and blend well. Hold in refrigerated for up to 4 days.

Potato Nests

  1. Using a spiralizer, create nests by spiralizing for “thin” potato curls. Cut into manageable pieces.
  2. Fry at 350°F in Canola oil for 3-4 minutes or until golden brown and crispy.



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