The Hash Brown Cheeseburger

I’m a guy who likes a good burger, especially this time of year. Summertime is just that time of year when the coals get heated for the grill on a regular basis, and if I were to ask my kids what they wanted for dinner (yes, I ask them), I would always get a response of a burger from one of them. Now don’t get me wrong, I am not flipping burgers on a daily basis, but we probably enjoy a good burger at least one every two weeks or so. I am always looking for creative ways to come up with a new burger, mostly for myself as the other members of the family like theirs pretty much plain, or with cheese. Not me.

Hashbrown Cheese Burger Recipe

As our family went out to eat recently, my brother and law and I both ordered what was coined as the 2:00 a.m. burger. Basically it was a burger with some breakfast items on it, one being hash browns. We were both disappointed to say the least. The hash browns were soggy and just did not make the burger. It had potential, don’t get me wrong, but it failed in our opinion. This is when I decided to make it my own, and often times when you make it your own, well, it’s just better. This one was better.

Let’s get started.

Ingredients:

  • 1/2 lb of ground chuck
  • generous pinch of salt
  • caramelized onions
  • 1 tbsp olive oil
  • Ore Ida Hash Browns, cooked until a nice and golden brown
  • Your favorite cheese
  • A great hamburger bun

Ingredients for making a hashbrown cheese burger

Begin by making your patty and form it 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 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 into 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 burger, and everything you would expect in a great burger, but with that surprise. Crispy hash browns led its way to the rest of the burger. It was everything you wanted in a burger and potato combination. If you are wanting to try something new the next time you make a burger, throw on some hash browns. I think you will be surprised on how good it is.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts on “The Hash Brown Cheeseburger

  1. Pingback: Friday Favorites
  2. I am having a daily compulsion to keep on checking up on you! Nww I have to get a couple people to share an order of pretzel rolls with me.

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