RECIPES: Recipe Details

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Cool as Cucumber Slaw Burgers with Dill Feta Spread and Crispy Potato Pancakes

To prevent discoloration of the potatoes, put them in a large bowl of cold water as they are grated. When ready to make the potato pancakes, drain the potatoes well in a colander.

Serves 
Makes 6 burgers
Ingredients 

Dill-Feta Spread

  • 1 cup sour cream
  • 3/4 cup crumbled feta cheese
  • 2 tablespoon fresh minced dill
  • 2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt

Cabbage and Cucumber Slaw

  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 3 cups thinly sliced green cabbage
  • 1 cup peeled, seeded, and finely chopped cucumber
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons finely chopped jalapeño chile

Patties

  • 2 pounds ground beef chuck
  • 4 large garlic cloves, minced
  • 1 jalapeño chile, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper

Crispy Potato Pancakes

  • 2 cups peeled and grated Idaho Russet potatoes
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoons kosher salt
  • 1 teaspoons freshly ground black pepper
  • 1/4 cup to 1/2 cup canola oil
  • Vegetable oil, for brushing on the grill rack
  • 6 good-quality hamburger buns, split
Instructions 

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

To make the spread, combine all the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.

To make the slaw, whisk the mayonnaise, honey, lemon juice, and salt in a small bowl. Combine the cabbage, cucumber, red onion, green onions, cilantro, and chile in a large bowl. Toss with the dressing to coat evenly. Cover and refrigerate until assembling the burgers.

To make the patties, combine all the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the buns, cover, and refrigerate until ready to grill.

To make the potato pancakes, spread the potatoes on a cheesecloth or kitchen towel. Roll up the towel and twist, squeezing out as much liquid as possible. Transfer the potatoes to a bowl. Add the egg, flour, salt, and pepper and stir until combined well.

Pour 1/4 cup of the oil into a 12-inch fireproof skillet and place on the grill. When the oil is hot but not smoking, using half of the potato mixture, place 3 large spoonfuls of the mixture into the skillet, pressing down with a spoon to form three 1/4-inch thick pancakes. Cook, turning once, until brown and crispy, 3 to 4 minutes on each side. Transfer the pancakes to paper towels to drain. Add more oil to the skillet as needed, and repeat with the remaining mixture to make 3 more pancakes.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. During the last 2 minutes of cooking, place the buns, cut sides down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the dill-feta mixture over the cut sides of the bun tops. Place a patty on each bun bottom. Place a potato pancake on top of each patty and top with equal portions of the slaw. Add the bun tops and serve.

Comments 

To prevent discoloration of the potatoes, put them in a large bowl of cold water as they are grated. When ready to make the potato pancakes, drain the potatoes well in a colander.