RECIPES: Recipe Details

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Hot Beef Combination Burger

Roast beef, mashed potatoes and gravy says North Dakota the same as chile peppers say New Mexico. In our area, every cafe and diner serves a hot beef combination. It is a typical meat and potatoes Midwesternern dinner. If you're not familiar, a combination is usually roast beef on soft white bread with mashed potatoes and the entire thing is smothered with brown gravy. If you travel an hour to the East, in Minnesota this same meal would be called a Hot Beef Commercial. But North Dakotans do it better! Our little rural town is surrounded by rich farms growing all the best potatoes, onions and wheat and raising cattle for beef and dairy. The best place for a burger is right out my back door! This new twist on our local favorite will make you all want to visit North Dakota 'don't cha know!'


6 baby red potatoes, washed and cut in 1 inch cubes
2 Tablespoons butter
salt and pepper

2 pounds of ground beef
1 packet of brown gravy mix
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes
1/2 teaspoon celery salt
Olive oil

1 packet brown gravy mix
1 cup water
1 teaspoon lemon juice
1 teaspoon parsley flakes
1/4 teaspoon black pepper

1/4 cup heavy cream
2 tablespoons butter
1/2 cup fine shredded sharp cheddar cheese

6 kaiser rolls


Wash and cube potatoes. Sprinkle with salt and pepper. Wrap potatoes in foil with butter. Place over medium heat on grill.
Mix ground beef, 1 packet of gravy mix, onion powder, salt, pepper, parsley and celery salt. Form into 6 patties, making a slight indention in center. Brush patties with olive oil and place over medium high heat and let sear. Flip and cook until juices run clear.

While burgers are cooking, in small saucepan mix gravy packet, water, lemon, parsley and pepper. Whisk over medium high heat until bubbly and thick. Set aside where it will stay warm.

Remove potatoes from heat and trasfer to metal bowl and mash with cream, cheese and butter. Set aside to stay warm.

Lightly toast buns and assemble with bottom of bun, burger patty, dollup of potatoes with a slight indention in center and fill indention with gravy. Serve open faced with top of bun to the side.