RECIPE

Uptown Burgers and Tots

‘Tis the season for a little bit of luxury. Beef tenderloin burgers topped with melted mozzarella or mild cheddar taste like butter in your mouth. Homemade tater tots are an irresistible side.

Ingredients

For the tots:

  • 6 medium starchy potatoes, peeled and cubed
  • Salt
  • 3 tablespoons finely grated onion
  • 4 tablespoons flour
  • 1 egg
  • 1 tablespoon fresh rosemary, minced
  • Finely ground black pepper
  • Oil, for frying

For the burgers:

  • 1 1/2 pounds beef tenderloin, cut into cubes, or ask your butcher to coarse-grind the tenderloin for you
  • 1/4 cup parsley, very finely chopped
  • 1/4 cup grated onion
  • Kosher salt and pepper
  • 1 large egg yolk, beaten
  • 2 tablespoons butter
  • Sliced mozzarella or mild cheddar (optional)
  • Brioche burger rolls, split, lightly toasted

Preparation

For the tots, boil the potatoes until tender. Drain and pass through a ricer into a mixing bowl. Combine with the grated onion, flour, egg and minced rosemary and season with salt and pepper. On a floured surface, roll into 1-inch-thick logs and cut into tots.


Heat the frying oil in a countertop fryer to 350°F or heat a few inches of oil in a large Dutch oven. Fry the tots in small batches when the burgers are ready to serve. Season the cooked tots with a little extra salt.


For the burgers, with the meat grinder attachment on a stand mixer, coarse-grind the meat if you didn’t get it already ground. Transfer the ground meat to a mixing bowl and add the parsley, onion, salt, pepper and egg yolk. Form four patties.


Heat a cast iron pan or large heavy skillet over medium-high heat. Add the butter and, when it foams, add the burger patties. Cook for 6-8 minutes for rare to medium-rare doneness, turning once. Add the cheese in at the last minute for cheeseburgers, tenting with foil to melt.


Serve the burgers on brioche rolls with tots alongside.

What's Fresh from @RachaelRay

Rachael Ray