Ingredients for making a hashbrown cheese burger
Beef,  Burgers,  Cheese,  Delicious,  Game Day,  Grilling,  Kids,  Meat,  Onions

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.


  • 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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