RECIPES: Recipe Details

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Toasted Cheese, Onion and Potato Veggie Burgers



4 cups frozen shredded hash brown potatoes, defrosted (equals 2 cups defrosted, packed)
1 cup French fried onions
1 (15 oz) can black beans, rinsed and drained
1 cup shredded pepper jack cheese (4 oz)
1 roasted red bell pepper, chopped (1/3 to 1/2 cup)
1/2 cup dairy sour cream
1/4 teaspoon dried dill
2 teaspoons rice vinegar
6 (1/4 inch thick) slices of Vidalia onion
olive oil for the grill (1/4 cup)
6 pita pockets
6 thick slices of ripe tomato


Place potatoes, fried onions, beans, cheese and roasted peppers in the bowl of an electric mixer, and blend well. Use a ½ cup measuring cup to scoop out veggie mixture. Squeeze together and shape into a patty shape about 4” in diameter. Repeat to make 6 patties. Wrap each patty in a piece of oiled aluminum foil. In a small bowl mix together the sour cream, dried dill and rice vinegar. Refrigerate sauce until serving time.

Add soaked mesquite chips to a preheated grill. Brush olive oil on the onion slices and place on a mesh grill insert. Partially cover grill and cook onions 5 to 7 minutes over high heat or until caramelized and browned, removing to a serving plate when finished. At the same time as onions are cooking, grill the foil-wrapped patties over a high heat, 3-5 minutes on each side. To monitor the cooking, open a foil packet and check to see that the cheese is melted and patty is golden brown. Remove from grill, open packets and allow patties to cool to a temperature that is comfortable to the touch. Remove patties from their foil packets. Brush wire mesh with vegetable oil and place patties on mesh. Grill 5 to 7 minutes over medium heat, or until evenly browned. Serve warm in pita pockets with grilled onion, tomato, and dilled sour cream. Serves 6.


The French fried onions are my "secret ingredient". They provide a rich burger flavor without being overpowering. I love the smoky flavor of the mesquite smoke, but it