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Potato Salad Style Burgers with Here's the Dill-e-o Mayo

As a former garden center owner, I've always enjoyed pairing food together as much as plants. On a recent trip from San Diego to Denver, I saw the "Build a Better Burger" contest in Sunset Magazine. I was thinking about potato salad to go with a nice juicy burger and wondered "what would it taste like to use some of the same ingredients in a burger recipe?" The next day, I began the experimentation process. With the help of over 40 taste testers and 21 pounds of meat later, I present to you my burger recipe. Enjoy!!


Here's the Dill-e-o Mayo
1 1/2 teaspoons fresh dill, finely chopped
1 teaspoon green onion, finely chopped
1/4 teaspoon fresh garlic, minced or pressed
3/4 cup mayonnaise
Potato Cakes
1 egg
1/2 teaspoon salt
2 medium to large russet potatoes, peeled and grated
3/4 cup yellow onion, diced
2 tablespoons Colavita Extra Virgin Olive Oil
Beef Patties
2 pounds ground chuck
1 cup Mini Pretzels
1 1/2 teaspoons salt
2 tablespoons Grey Poupon Deli Mustard
1 tablespoon sweet relish
Olive oil, for brushing on the grill rack
1/2 stick of butter, softened
6 sesame seed buns, split


To make the mayo, combine all the ingredients in a small bowl and stir until smooth. Cover and refrigerate until serving. Preheat a gas grill to high. To make the potato cakes, combine the egg and salt in a medium bowl and lightly whisk together. Place the potatoes in cheesecloth, squeezing out any excess moisture, and add potatoes to egg mixture. Add onion and thoroughly mix together. Pour olive oil in a cast iron or fireproof skillet and place on the preheated grill until oil is hot enough for frying. Divide the potato mixture into 6 equal portions. To form the cakes, press each portion firmly between palms and place in the hot skillet. Try and keep the grill cover closed as much as possible to conserve heat. Fry the cakes on both sides until golden brown and place on paper towels to drain excess oil. Set aside. Reduce grill to medium-high heat To make patties, place the ground chuck in a bowl and gently pull apart into large chunks. Place pretzels in a small bowl and crush with the bottom of a sturdy glass until the largest pieces are no biger than 1/4 inch. Add pretzels, salt, mustartd and relish to the meat and mix well without over handling the meat. Divide the mixture into 6 equal parts and form into patties that are proportionate to the buns. When the grill is ready, brush olive oil on grill rack. Place patties on the rack and cook with the cover down, turning once, for apporximately 3-4 minutes per side. During the last few minutes of cooking, spread a thin layer of the butter on each side of the bun and place cut side down on the upper rack(if available) or on the outer edges of the bottom rack until the buns are lighlty toasted. To assemble the burgers, place a meat patty on each bun bottom and top with a potato cake. Put a generous spoonful of Here's the Dill-e-o Mayo in the center of each potato cake, add the bun tops and serve. Make 6 burgers


Thank you for this opportunity to submit this recipe. It's been fun!