-
1
Begin by making your patty.
-
2
Form the ground chuck into your desired shape and thickness.
-
3
Once formed, make an indent in the middle of the patty with your thumb.
-
4
Season both sides generously with salt and pepper, and set aside.
-
5
Next, prepare your caramelized onions and hash browns, cooking both of them low and slow in a separate skillet.
-
6
Fire up your grill and get your coals nice and hot.
-
7
When you are ready, get your patty on the grill, over direct heat, and cook for about 4 minutes, letting the burger caramelize.
-
8
Rotate the burger 45 degrees and set over indirect heat for another minute or so.
-
9
Do this just to get any grill marks, not that it is necessary.
-
10
Flip the burger and cook over direct heat, placing the cover on the grill.
-
11
Keep an eye on the burger as you will not want it to burn.
-
12
When the hash browns are fully cooked and crisp, top with caramelized onions, letting the onions combine flavors with the hash browns.
-
13
When the burger is almost to your liking, add on your favorite cheese (I used a horseradish Havarti from Decatur Dairy that was to die for), cover, and let the cheese melt all over the burger.
-
14
Now you are ready to plate.
-
15
Add the hash brown loaded with caramelized onions to the bottom hamburger bun.
-
16
Add the cheeseburger, and top with the top bun.
-
17
Just look at it.
-
18
Take in the smell.
-
19
Take in the sight.
-
20
Its a thing of beauty.
-
21
The result is a burge, and everything you would expect in a great burger, but with that surprise.
-
22
Crispy hash browns led its way through the rest of the burger.
-
23
It was everything you wanted in a burger-and-potato combination.
-
24
If you want to try something new the next time you make a burger, throw on some hash browns.
-
25
I think you will be surprised by how good it is.
