Hamburger Potato Bun Food

MASHED POTATO BUN BACON BURGER RECIPE BY TASTY

Steps:

• In a pot over high heat, add the potatoes and garlic and cover with cold water.
• Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
• Drain the potatoes in a colander and return to the pot.
• Add the butter, milk, salt and pepper. Mash until smooth.
• Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
• On a parchment paper-lined baking sheet, place the provolone slices.
• Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
• Freeze until solid, about 1 hour.
• Place the egg and panko in two bowls.
• Place the frozen potato round in the egg ensuring it's completely submerged.
• Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
• In a large pot, heat oil to 350°F (180°C).
• Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
• Set the mashed potato rounds on a wire rack to drain.
• In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
• Form patties with your hand about the size of your palm.
• Lay the bacon two strips overlapping and two strips perpendicular.
• Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
• Heat a pan over medium heat and add the bacon patties and cook until cooked through.
• Assemble the burger by placing one potato "bun" on the bottom. Spread with ketchup or your favorite sauce.
• Build with lettuce, patty, red onion and top potato bun.
• Nutrition Calories: 1850 Fat: 164 grams Carbs: 51 grams Fiber: 2 grams Sugars: 9 grams Protein: 44 grams
• Enjoy!

HOMEMADE POTATO BUNS

Steps:

• Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
• Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
• Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
• Line 2 baking sheets with parchment paper.
• Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
• Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
• When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.

POTATO BURGERS

Steps:

• In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.

HAMBURGER POTATO ROLL

Steps:

• Preheat oven to 350 degrees.
• Heat the drippings, add the onion and garlic and sauté until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg.
• Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly.
• Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick.
• Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading).
• Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking.
• Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.