RECIPES: Recipe Details

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White Merlot Beef Burger with Potato Corn Patty

This is a an adult version of my classic burger recipe. Refer to my other entry - The Summer Beef and Potato Corn Patty Burger for my inspiration from my childhood.

Ingredients 

Grilled Potatoes & Corn
2 Idaho potatoes, peeled
3 Yellow Corn ears
1 tablespoon butter
1/4 teaspoon salt
Mashed Potato Patties
1 1/2 tablespoons butter
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon flour
Caramelized Onions
2 medium yellow onions, thickly sliced
2 tablespoon canola oil
Patties
1/2 pound ground chuck
1 pound ground sirloin
1/4 cup White Merlot wine
1 tablespoon Thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable oil, for brushing on the grill rack
6 seeded hamburger buns, split
1 1/2 tablespoon tomato ketchup
6 Boston lettuce leaves

Instructions 

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To grill potatoes and corn peel potatoes, pierce with fork, salt and use 1/2 tablespoon of butter to coat. Wrap in aluminum foil and place on grill for 40 min. or until done. Clean ears of corn and use 1/2 tablespoon butter to coat and wrap in aluminum foil and place on grill for 30 min. or until done at 350 degrees. To make the mashed potato corn patties remove corn and allow the corn to cool. While potatoes are warm rough chop and then place in mixing bowl, add butter and milk slowly while mashing potatoes until mashed potatoes are smooth season with salt and pepper. Allow potatoes to cool and place in refrigerator with corn. Take cold corn and slice off kernels of corn. Take mashed potatoes and corn, mix together into patties with 1 tablespoon of flour and form into patties about 3 inches in diameter and dust each side with flour. Place in refrigerator until ready for grilling. Caramelized onions – Peel and Slice the onions and coat with oil. Set aside for grilling. To make the patties, combine the chuck, sirloin, wine and thyme. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls, season with salt & pepper on each side. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place sauté pan in grill to heat up on medium heat. After 5 min. add mashed potato patties cook, turning once until heated through 3 min. each per side. Place onion slices on grill and turn once when caramelized on each side. During the final minutes of grilling the patties remove the potatoes patties and onions to a plate and cover with aluminum foil to keep warm. When the burger patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers on each roll bottom, coat with ketchup, place 1 slice of the onion, a burger patty, 1 potato corn patty and then place a lettuce leaf. Add the roll tops and serve. Makes 6 burgers