Recipe by kosmo
Early in my career I spent many days on the road. To make it interesting I searched for the perfect burger at every little road house I could find. I never found it. Thanks to a rusty old sign hanging atop an abandoned general store championing their smothered burger, I realized it was not the burger that I was looking for it was the technique. Thus was born the road burger, my own recipe, its simple, hearty and absolutely perfect. Please use a ground beef, not ground chuck, you will need the fat. Probably not for heart conscious eater, but makes a great splurge meal.
Top Review by gregory schulte
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.
- 1 russet potato, grated
- 1⁄2 lb ground beef
- 2 slices kraft singles American cheese
- salt and pepper
- salt, more if needed
Directions See How It's Made
- 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.