These burgers, which can also be grilled, are excellent on a cool fall day, or for an end-of-the-season barbecue to welcome in the fall. The slight sweetness of the apples in the burgers pairs well with the tangy potato salad. This potato salad recipe contains more onion than most, which is good news for onion lovers. For anyone else, the amount of onion can be cut by half. WINE RECOMMENDATION: A Tavel Rose from the Rhône Valley is the perfect fit. Alternatively, a French Beaujolais Villages or Gamay Beaujolais from California.
- For Salad:
- 1 1/2 pounds russet potatoes, peeled
- 3 slices bacon
- 2 onions, halved and sliced
- 1/2 cup cider vinegar
- 1/4 cup chicken stock, or water
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 cup diced garlic pickle (about 1 spear)
- For Burgers:
- 1 teaspoon vegetable oil
- 2 shallots, minced
- 1 Granny Smith apple, peeled and grated
- 1 tablespoon balsamic vinegar
- 1 pound lean high-quality ground beef
- 3/4 teaspoon chopped rosemary
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 4 ounces sharp Cheddar cheese, cut into 4 slices (optional)
- 2 tablespoons prepared mayonnaise
- 4 large brioche rolls or hamburger buns, split and toasted
TO PREPARE SALAD: Place the potatoes in a large saucepan of salted water to cover and bring to a boil. Turn down the heat and simmer for 15 to 20 minutes, or until just tender. Drain the potatoes and cut into 1/4-inch slices. While the potatoes are cooking, sauté the bacon in a large skillet over medium heat for 3 minutes, or until cooked through. Remove the bacon, chop, set aside. Add the onions to the pan and sauté for about 7 minutes or until softened. Add the sliced potatoes and toss lightly to coat with the fat. In a bowl, whisk together the vinegar, chicken stock, mustard, and sugar and add to the potatoes. Turn the heat down to low, add the pickle and reserved bacon and cook the potatoes until most of the liquid is evaporated. Season with the sugar, and salt and pepper to taste. Serve warm or at room temperature.
TO PREPARE BURGERS: Heat the vegetable oil in a nonstick sauté pan and sauté the shallots over medium heat for about 5 minutes, or until softened. Turn down the heat to medium-low, add the apple, and cook for about 7 minutes or longer, or until softened, stirring occasionally. Stir in the balsamic vinegar and cook until the liquid is evaporated. Remove from the heat and let cool.
In a mixing bowl, thoroughly combine the beef and the apple mixture, rosemary, and mustard. Season with salt and pepper and form into patties. Let rest in the refrigerator for about 30 minutes.
Heat the olive oil in a large heavy skillet or sauté pan. Sear the burgers over medium-high heat for 1 minute on each side. Turn down the heat to medium and continue to cook for about 3 minutes per side, or until the internal temperature reaches 160 degrees F (or medium). About 1 minute before the burgers are finished, top with the slices of cheese (if using), cover the pan, and let the cheese melt. Spread some of the mayonnaise on the top half of each roll. Lay the burger open-faced with a large helping of German Potato Salad on the side.
HELPFUL TIPS: Other traditional additions to the potato salad you might consider are chopped celery and diced apple. Start preparing the potato salad about 30 minutes before cooking the burgers. We recommend investing in a good-quality meat thermometer.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
815 calories; 43g total fat; 86mg cholesterol; 955mg sodium; 68g carbohydrates; 6g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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