Tater Topped Steak Burger
What goes better with burgers then tater tots, better yet a fried crunchy tater patty served right on top.
Ingredients:
Tater Patties
3 cups of Yukon Gold peeled/cubed/boiled – cold
3 Tablespoons of 2% milk
6 green onions chopped
1 teaspoons sea salt
1 cup canola oil
2 eggs beaten
½ cup of flour
1 ½ cups bread crumbs
Patties
2 lbs ground chuck (80 percent lean)
2 Tablespoons Chili powder
½ teaspoon ground cumin
1 teaspoons sea salt
2 teaspoons pepper
3 tablespoons canola oil
Other ingredients
6 slices of bacon
6 hamburger buns
1 ½ salsa
¾ cup sour cream
Instructions:
Set the gas grill to medium heat (450 degrees Fahrenheit).
For the tater patties; Roughly mash potatoes by hand, adding milk to smooth. Add green onions and salt. Divide and form mashed potatoes into six balls. Flatten each of the balls to create a half inch thick patty. Dip each patty into egg then coat with flour. Dip each patty into egg mixture again then coat with breadcrumbs. Place a fire proof pan on to grill fill ½ inch high with canola oil. Fry each patty 2-3 minutes on each side. Remove and drain on paper towels
To make the patties; combine ground chuck, chili powder, cumin, garlic powder, salt and pepper. Divide and shape into six patties. Brush each patty with oil. Place burgers on the grill and cook for 4-5 minutes on each side pending desired rareness. Remove burgers for assembly.
Place a burger on each bottom bun. Top each with a tater patty and top with salsa and sour cream. Stack top bun on top of each.
Serves 6 burgers.