Entree: United States – Pacific Northwest (Idaho) – Idaho Spud Burger

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Additional 20 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) ground beef, 80/20
- 1 medium russet potato, about 8 oz (225 g), peeled and coarsely grated, excess moisture squeezed out
- 1/2 cup (75 g) yellow onion, finely diced
- 1 large egg (about 1 3/4 oz (50 g)), beaten
- 1/4 cup (30 g) panko breadcrumbs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) neutral oil (canola or vegetable), plus extra for frying
- 1 small russet potato, about 6 oz (170 g), peeled and coarsely grated, excess moisture squeezed out (for crispy potato topping)
- 1 tbsp (8 g) all-purpose flour (for crispy potato topping)
- 1/4 tsp (1.5 g) kosher salt (for crispy potato topping)
- 4 brioche or hamburger buns
- 4 slices sharp cheddar cheese, about 1 oz (28 g) each (optional)
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) finely chopped dill pickle or relish
- 4 large lettuce leaves
- 1 medium tomato, sliced
- 1/2 small red onion, thinly sliced
- 4 dill pickle slices (optional)
- 6 oz (170 g) mixed salad greens (side)
- 2 tbsp (30 ml) extra-virgin olive oil (for salad)
- 1 tbsp (15 ml) apple cider vinegar (for salad)
- 1/4 tsp (1 g) salt (for salad)
- 1/8 tsp (0.5 g) black pepper (for salad)

Show original ingredient measurements

- 1.5 lb (680 g) ground beef, 80/20
- 1 medium russet potato, about 8 oz (225 g), peeled and coarsely grated, excess moisture squeezed out
- 1/2 cup (75 g) yellow onion, finely diced
- 1 large egg (about 50 g), beaten
- 1/4 cup (30 g) panko breadcrumbs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) neutral oil (canola or vegetable), plus extra for frying
- 1 small russet potato, about 6 oz (170 g), peeled and coarsely grated, excess moisture squeezed out (for crispy potato topping)
- 1 tbsp (8 g) all-purpose flour (for crispy potato topping)
- 1/4 tsp (1.5 g) kosher salt (for crispy potato topping)
- 4 brioche or hamburger buns
- 4 slices sharp cheddar cheese, about 1 oz (28 g) each (optional)
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) finely chopped dill pickle or relish
- 4 large lettuce leaves
- 1 medium tomato, sliced
- 1/2 small red onion, thinly sliced
- 4 dill pickle slices (optional)
- 6 oz (170 g) mixed salad greens (side)
- 2 tbsp (30 ml) extra-virgin olive oil (for salad)
- 1 tbsp (15 ml) apple cider vinegar (for salad)
- 1/4 tsp (1 g) salt (for salad)
- 1/8 tsp (0.5 g) black pepper (for salad)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A hearty Pacific Northwest burger that folds grated Idaho russet into seasoned ground beef for moist, potato-forward patties, finished with a crisp shredded-potato cake and a tangy pickle-mustard spread. Served with a simple mixed-greens salad to round out the meal.

Regional Notes:
This Idaho version highlights the state's potato heritage by incorporating grated russet directly into the patties and topping each burger with a pan-crisped potato cake. That double-potato approach distinguishes it from standard American burgers and neighboring Pacific Northwest styles that seldom integrate potato into the patty itself.

1. Make the sauce: In a small bowl whisk together the mayonnaise, Dijon mustard, and finely chopped dill pickle. Cover and refrigerate while you prepare the burgers.
2. Prepare grated potato for patties: After grating the 1 medium russet, place the shreds in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Transfer to a bowl.
3. Mix burger meat: In a large bowl combine the ground beef, squeezed grated potato, diced onion, beaten egg, panko, 1 tsp (5 ml) kosher salt, 1/2 tsp (2.5 ml) black pepper, and Worcestershire sauce. Mix gently with your hands until just combined—do not overwork.
4. Form patties and chill: Divide the mixture into 4 equal portions (about 6 oz (170 g) per patty). Shape into slightly wider-than-bun patties with a shallow dimple in the center of each. Place on a tray, cover, and chill in the refrigerator for 20–30 minutes to firm up.
5. Make crispy potato topping: While patties chill, combine the grated small russet potato (squeezed dry) with 1 tbsp (15 ml) flour and 1/4 tsp (1.25 ml) salt in a bowl. Form into four thin, flat rounds about the diameter of the buns. Heat 2 tbsp (30 ml) neutral oil in a skillet over medium-high heat; fry the rounds 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate and keep warm.
6. Toast buns and heat skillet or grill: Lightly butter the buns if desired. Toast cut sides in a hot skillet or on the grill until golden, about 1–2 minutes. Preheat a heavy skillet or grill to medium-high and oil lightly.
7. Cook patties: Cook patties 4–5 minutes per side for medium (internal temp 160°F / 71°C for ground beef per USDA recommendation). If using cheese, lay a slice on each patty in the final minute and cover briefly to melt.
8. Assemble burgers: Spread 1–2 tbsp (15 to 30 ml) of the sauce on each bottom bun. Place lettuce, a tomato slice, a cooked patty with melted cheese (if using), then top with a crispy potato round and sliced red onion and a pickle slice. Cap with the top bun.
9. Make the side salad: Toss mixed greens with olive oil, apple cider vinegar, 1/4 tsp (1.25 ml) salt, and 1/8 tsp (0.625 ml) black pepper. Serve alongside the burgers.
10. Serve: Plate each burger with the mixed greens salad. Offer extra sauce and pickles at the table.

Short Description:
A hearty Pacific Northwest burger that folds grated Idaho russet into seasoned ground beef for moist, potato-forward patties, finished with a crisp shredded-potato cake and a tangy pickle-mustard spread. Served with a simple mixed-greens salad to round out the meal.

Regional Notes:
This Idaho version highlights the state's potato heritage by incorporating grated russet directly into the patties and topping each burger with a pan-crisped potato cake. That double-potato approach distinguishes it from standard American burgers and neighboring Pacific Northwest styles that seldom integrate potato into the patty itself.

1. Make the sauce: In a small bowl whisk together the mayonnaise, Dijon mustard, and finely chopped dill pickle. Cover and refrigerate while you prepare the burgers.
2. Prepare grated potato for patties: After grating the 1 medium russet, place the shreds in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Transfer to a bowl.
3. Mix burger meat: In a large bowl combine the ground beef, squeezed grated potato, diced onion, beaten egg, panko, 1 tsp kosher salt, 1/2 tsp black pepper, and Worcestershire sauce. Mix gently with your hands until just combined—do not overwork.
4. Form patties and chill: Divide the mixture into 4 equal portions (about 6 oz /170 g per patty). Shape into slightly wider-than-bun patties with a shallow dimple in the center of each. Place on a tray, cover, and chill in the refrigerator for 20–30 minutes to firm up.
5. Make crispy potato topping: While patties chill, combine the grated small russet potato (squeezed dry) with 1 tbsp flour and 1/4 tsp salt in a bowl. Form into four thin, flat rounds about the diameter of the buns. Heat 2 tbsp neutral oil in a skillet over medium-high heat; fry the rounds 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate and keep warm.
6. Toast buns and heat skillet or grill: Lightly butter the buns if desired. Toast cut sides in a hot skillet or on the grill until golden, about 1–2 minutes. Preheat a heavy skillet or grill to medium-high and oil lightly.
7. Cook patties: Cook patties 4–5 minutes per side for medium (internal temp 160°F / 71°C for ground beef per USDA recommendation). If using cheese, lay a slice on each patty in the final minute and cover briefly to melt.
8. Assemble burgers: Spread 1–2 tbsp of the sauce on each bottom bun. Place lettuce, a tomato slice, a cooked patty with melted cheese (if using), then top with a crispy potato round and sliced red onion and a pickle slice. Cap with the top bun.
9. Make the side salad: Toss mixed greens with olive oil, apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Serve alongside the burgers.
10. Serve: Plate each burger with the mixed greens salad. Offer extra sauce and pickles at the table.