Wine Varietal: Cabernet Sauvignon
I have thought of varying my family recipe for potato pancakes in different ways. I have added different ingredients like the bacon in this recipe. One day I decided to slip a burger between two pancakes and people loved it. This is another variation due to the rules of the contest requiring a bun. My family and friends have given this the thumbs up.
• 4-5 medium size white potatoes
• 3/8 Vidalia onion
• ¼ teaspoon ground black pepper
• 3/4 cup flower
• 1 egg
• 12 strips thick-cut smoked bacon
• 2 tablespoons canola oil
• Vegetable oil, for rubbing on the grill rack
• 2 1/2 pounds ground sirloin (7% fat)
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ¼ cup Sutter Home Cabernet Sauvignon
• 6 thin slices of Vidalia onion
• 6 Mt. Olive kosher baby dill pickles with Texas Pete hot sauce
• 6 thick slices pepper jack cheese
• 6 French hamburger buns split
• 2 tablespoons sour cream
• 4 tablespoons Lakeside’s hot Dusseldorf German mustard
Place bacon on fire-proof griddle skillet on the grill over medium heat and cook until crispy. Drain on paper towels to remove excess grease. Crumble off meaty portion of bacon into small container and set aside.
Slice Vidalia onion in half and slice off 6 thin slices and set aside for burgers. Place ½ of remaining Vidalia onion in food processor for 30 seconds until finely diced and set aside for pancakes.
Scrub potatoes clean under running water. Use wire grater (do not use food processor or other type of grater) to grate the raw potatoes with skins still on into a 1 quart mixing bowl. Add flour, pepper, egg, and diced onion to the potatoes in the bowl. Stir until mixed well. Pre-heat a fire-proof griddle skillet on the grill over a medium heat. Add canola oil to griddle pan. Pour 6 even amounts of potato mixture onto griddle about the size of a hamburger bun. Place crumbled bacon on top of pancakes and cook pancakes until edges are crispy, about 7 minutes. Flip pancakes over and cook other side until crispy. Remove to plate and cover to keep warm.
Divide the ground sirloin into 6 equal portions and form into patties. Set aside until grilling.
Place vegetable oil on a paper or cloth towel and rub the grill rack to prevent sticking. Heat the grill to medium-high. Place the patties on the rack. Using a brush, baste patties with ½ of the Sutter Home Cabernet Sauvignon to keep them moist. Sprinkle each patty with 1/6th salt and pepper and cook until done to preference, 5-8 minutes. Flip once and baste the other side with the remaining Sutter Home Cabernet Sauvignon and cook another 5-8 minutes. Shut off grill. Top each patty with one slice pepper jack cheese. Let sit about 1 minute until cheese is starting to melt. Remove the patties from the grill on to a plate.
Mix sour cream with hot mustard and set aside.
To assemble the burgers, spread 1/12 of the condiment mixture on bun bottom, top with a potato pancake, then 1 thin slice of Vidalia onion, then the patty with cheese. Place 4 slices of pickle on top. Spread 1/12 of the condiment mixture on the top bun and cap with bun top.
Makes 6 burgers