The Road Burger
- Ready In:
- 17mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1 russet potato, grated
- 1⁄2 lb ground beef
- 2 slices kraft singles American cheese
- salt and pepper
- salt, more if needed
directions
- Form a hamburger patty as normal and began frying as normal, do not add salt or pepper to the meat.
- While the patty is frying, peel the russet potato and grate.
- With your hand gather up the grated potato and squeeze as much liquid out as humanly possible.
- Salt and pepper grated potato to taste while still raw.
- When the hamburger patty is fully cooked flip over (do not drain fat) and quickly place one slice of cheese on top of patty and half of the grated potatoes.
- Flip patty with cheese and grated potato back over to the frying surface.
- It takes practice, any lose potato should be scraped back against the side of the patty.
- Again quickly add the other slice of cheese and remainder of grated potato to the new side of the patty.
- Scrape any lose potato against the side of the patty.
- Allow the potatoes underneath the first side to cook to desired doneness, they are perfect when the cheese almost melts through the potatoes.
- Flip patty once more, scraping any loose potato back to the burger tightly.
- Cook this side to desired doneness, again its perfect when the potatoes are not over cooked.
- The burger should now be completely encased with the potato and cheese.
- Remove and place on warm plate and high shake salt over the burger and plate for sopping.
- Enjoy.
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Reviews
-
made this but i dont think i did it right and i also dont like pink in ground beef. i used 90+% lean beef and well that didnt work so next time ill use a fattier meat. my potato also did not cook all the way but agian i made it to thick i think and it didnt have grease to wallow in. so you can imagine my dissapointment when i realized this so after scraping and microwaving i did salvage some of it and what i got was very nice. i can imagine onions mushrooms and gravy making this a coronery special but yes very good and very juicey with real nice cheese flavor and the potato keeping the burger moist through the whole thing. still a great recipe and i will try it again.