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Steak and Potato Burger

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Main Dish

Prep Time

30 Mins

Cook Time

10 Mins


Serves 24 portions (6 ounce burger + build and garnishes)



Steak and Potato Burger Build

  • 24 Blended burger patties (recipe below)
  • 24 Potato buns - 4''
  • 24 Large leaf butter lettuce
  • 1 1/2 cups Tomoato, Roma, Seeded and Chopped
  • 1 1/2 cups Red Onion, Chopped
  • 24 Crispy fried potato thread nests (recipe below)
  • 4 cups Harissa Mayo (recipe below)

Blended Burger

  • 7 ounces Butter, unsalted
  • 3 1/2 lbs. Mushrooms, white or crimini, chopped fine
  • 2 Tablespoons Kosher Salt
  • 1/2 Tablespoon Black Pepper
  • 2 teaspoons Beef Base
  • 1/2 teaspoon Anchovy Paste
  • 38 ounces Dehy Potato Shreds
  • 4 1/2 lbs. Ground Beef, 80/20, fresh

Harissa Mayo

  • 4 cups Mayo
  • 1 cup Harissa, Spricy
  • 4 Tablespoons Lemon Juice
  • 1/2 teaspoon Cayenne

Potato Nests

  • 4 Russet Potatoes
  • 2 Tablespoons Kosher Salt
  • Fryer Oil


Steak and Potato Burger Build

  1. Cook 6″ patty to the desired temp by the preferred method
  2. Toast both halves buttered Potato bun (flat top)
  3. Spread both halves toasted bun with harissa mayo and build per preferred method topping with crispy potato nest before closing bun.


Blended patty is versatile and can be treated as any all-meat version. Consider breading and frying for a Chicken Fried Steak version or new shape as meatballs or meat loaf.

Blended Burger

  1. Saute chopped mushrooms in butter until well cooked and dry (as for duxelle). Mix in the beef base and anchovy. Season with salt and pepper. Mix to combine well and thoroughly cool.
  2. Blend mushroom mix with ground beef and dehy shred until well combined. Cook small test patty and adjust seasoning as desired.
  3. Chill mix well and allow to rest at least 4 hours or overnight to allow shreds to partially hydrate
  4. Patty at desired weight (6 ounces was the show portion) and cook as desired

Harissa Mayo

  1. Mix all ingredients and blend well. Hold in refrigerated for up to 4 days.

Potato Nests

  1. Using a spiralizer, create nests by spiralizing for “thin” potato curls. Cut into manageable pieces.
  2. Fry at 350°F in Canola oil for 3-4 minutes or until golden brown and crispy.



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