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A slight twist on a classic cheeseburger by adding a nice and crispy hash brown to the base. This has everything you want in a burger, trust me.
Begin by making your patty. Form the ground chuck into your desired shape and thickness. Once formed, make an indent in the middle of the patty with your thumb. Season both sides generously with salt and pepper, and set aside.
Next, prepare your caramelized onions and hash browns, cooking both of them low and slow in a separate skillet.
Fire up your grill and get your coals nice and hot. When you are ready, get your patty on the grill, over direct heat, and cook for about 4 minutes, letting the burger caramelize. Rotate the burger 45 degrees and set over indirect heat for another minute or so. Do this just to get any grill marks, not that it is necessary. Flip the burger and cook over direct heat, placing the cover on the grill. Keep an eye on the burger as you will not want it to burn.
When the hash browns are fully cooked and crisp, top with caramelized onions, letting the onions combine flavors with the hash browns.
When the burger is almost to your liking, add on your favorite cheese (I used a horseradish Havarti from Decatur Dairy that was to die for), cover, and let the cheese melt all over the burger.
Now you are ready to plate. Add the hash brown loaded with caramelized onions to the bottom hamburger bun. Add the cheeseburger, and top with the top bun. Just look at it. Take in the smell. Take in the sight. It’s a thing of beauty.
The result is a burge, and everything you would expect in a great burger, but with that surprise. Crispy hash browns led its way through the rest of the burger. It was everything you wanted in a burger-and-potato combination. If you want to try something new the next time you make a burger, throw on some hash browns. I think you will be surprised by how good it is.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!