Several weeks ago a friend approached me and asked for help adapting a video recipe she’d seen recently for an upcoming backyard party she was hosting for a group of her daughter’s teen friends.
Apparently they’d discussed doing something “different than the usual burgers and dogs” and wanted a tasty dish that would appeal to teenage palates and yet reasonably accommodate their own recently-adopted paleo/primal food plan.
The video was a fairly uninspired version of this recipe, with store-bought, industrial seed oil-prepared string potato crisps as the bottom layer, devoid of any spice, yet it offered some promise.
We set to experimenting a bit, playing with different versions of sweet potato for the foundation – including crisped up oven fries, sautéed crispy home-style fries (medium dice), though for taste, texture, and interest, finally settling (somewhat to my surprise, I first guessed that homemade oven fries would win out) on this hashbrown version where we essentially made a large sweet potato rosti for the base and then built the cheeseburger “pie” on top of that.
We’ve even served this recently for an informal dinner with friends, where it was a big hit. And as with any burger you can dream up – add whatever tickles your fancy to the stack, like sautéed mushrooms, caramelized onions, your favorite quick guacamole, pickled onions or jalapeños, and so on…
Don’t be intimidated by making a giant rosti, just pat the grated hash browns out into your largest skillet (preheated with a bit of avocado oil) and cook over medium heat until browned and crispy. Slide the rosti out onto a large cutting board or platter, place another cutting board or platter over and invert, then slide the rosti – uncooked side down – back into the pan to finish. My big skillet is large enough that I needed to cut the rosti in half to fit it onto a sheet pan without overlapping the sides. Easy peasy, and well worth the effort.
2 large organic sweet potatoes, trimmed and grated
1 tsp good salt
2-3 tbsp avocado oil
1/3 pound bacon in 1/4-inch dice
1 medium onion, diced
1 pound grass fed ground beef
2 tsp ground cumin
2 tsp chile powder
1 tsp good salt
1/3 cup avocado oil mayo (homemade is best!)
1/3 cup homemade Primal ketchup
1/3 cup sour cream
1/3 cup dill pickle chips, finely diced
2-3 tbsp dill pickle brine
1/2 to 1 cup grated cheese of choice
Handful of grape or cherry tomatoes
Small head iceberg lettuce, shredded
Clean and trim the sweet potatoes, then grate. Heat a large skillet over medium-high heat, add half the avocado oil, and then spread the grated sweet potatoes in the pan, patting into a firm, even layer. Cook for 5-7 minutes until the bottom begins to brown; lift an edge to peek. You may need to turn the heat down if getting too crispy. When browned, turn the rosti as per the last paragraph above. Cook for another 6-8 minutes until browned, then slide onto a parchment-lined cookie sheet (you may need to cut it in half if you have a big skillet as we do).
Now sauté the diced bacon until crispy, remove to drain, leaving the drippings in the pan. Sauté the onions until softened (6-7 minutes over medium heat), then add the ground beef, cumin, chile powder, and salt. Cook until the meat is browned and crisp, breaking it up as you go; set aside when done.
While the meat is browning, to make the sauce combine the mayo, ketchup, sour cream, pickle chips, and brine; set aside when well mixed. Grate the cheese, rinse and halve the tomatoes, and shred the lettuce.
When ready to assemble, fire the oven broiler, then spread the hamburger mixture over the potato cake, top with the grated cheese, and then the bacon. Slide under the broiler until the cheese has melted. Drizzle with the sauce, top with the shredded lettuce and tomatoes, and go to it.
Enjoy.
