Bunless Cheddar Burger w/ Summer Red Potato Salad & Homemade Pickles
What would Summer be without a barbecue? Or a burger for that matter?… And let’s not forget about a classic American seasonal staple: rich, delicious potato salad! YUMMY. A juicy, plump burger cooked to perfection with gooey melted cheese, served with crisp pickles on the side and scrumptious red potato salad with sweet peas & capers. There are so many flavors and textures at play here, and they all seem to go so well together. A crave sensation for sure.
So what’s a girl to do when she wants some bbq but the forecast calls for rain? Fire up the broiler of course! Ok, I know, I lead with the promise of bbq only to take you down the path of cooking indoors, and I’m sorry. But I am NOT sorry about how delicious this meal was or how much I know you’ll enjoy it. No sir. Of that I am proud and, dare I say over confident. Oh yes, it’s that good.
This is my second burger post on this blog (check out the archives from April for “Ridiculously Delicious: A Burger Story”), but my first bunless burger. And I have to say, even sans bread, it was equally as satisfying, just in a different way… thanks in part to the lovely homemade pickles (see “In a Pickle”), and creamy tots & peas!
Red Potato Salad
One might think I made the potato salad to go with the burger… however, this salad is actually the star here. The other food on the plate, although delicious, was almost an after thought, when I realized I needed something just as hearty and delicious to go with my leading dish. The pickles were actually made a couple days before and were the perfect accompaniment to round out the meal. Tang, crunch and all.
There are so many variations on classic potato salad, and depending upon your palate, there are all kinds of fun things you can do with it. Even down to the type of potatoes you use, which can change the consistency of the dish. I happen to like red potatoes, since they are more dense and don’t break down as easily, that way you get whole chunks of potato throughout, rather than mush. This variations happens to be one of my favorites, because it has fresh parsley, salty little capers, chopped boiled egg, yogurt and whole grain dijon mustard…. Oh and don’t forget the peas please! So many layers of flavor and texture at play… it really makes you feel like you’re at a backyard bbq. Only at Martha Stewart’s house.
Bunless Burger & Red Potato Salad
- 16 oz grass fed ground beef
Potato salad prep…
- 4 slices white aged Vermont cheddar
- Few slices of white onion
- 4-6 cherry or sunburst tomatoes (halved)
- 1 lb red potatoes (washed and chopped)
- 1 cup sweet peas (fresh or frozen)
- 3 tbsp chopped red onion
- 2 hard boiled eggs (chopped)
- 2 tbsp chopped fresh parsley
- 2 tbsp whole grain dijon mustard
- 1/4 cup greek yogurt
- 2 tbsp mayonaise
- 2 tsp salted capers
- juice of half lemon
- salt & pepper (to taste)
- few dashes of paprika (optional)
In a large mixing bowl, season meat with salt and pepper, mix by hand and form into two* burgers. Place on large cookie sheet or grill pan and place into fridge.
In a large pot, bring 4 cups of water to a boil over high heat, then slowly add potatoes. Cook potatoes until fork tender (about 15minutes) then drain, and let cool for 15-20 minutes. Once potatoes are room temperature or lukewarm, add cold running water and ice to pot and let sit for another for 5 minutes. Strain and then add chopped eggs, peas, onion, parsley, capers, mustard, yogurt, mayonnaise, salt & pepper. Squeeze juice from half lemon over mixture and stir until potatoes are well coated. Add dashes of paprika to top, cover and place in fridge.
Remove uncooked burgers from refrigerator and let sit for about 2-3 minutes. Turn broiler on high and place oven rack about 4-6 inches away form flames. Place sheet with burgers into the oven into the broiler. Cook burger for about 4 minutes on each side for medium rare, 5-6 minutes for medium, 7-8 minutes on each side for well. Remove burgers from oven and place slice of cheese on top of each. Turn broiler off and place burgers back into oven for for about 20-30 seconds to melt cheese, then remove and plate. Add fresh sliced onion, and tomatoes.
Remove potato salad from refrigerator serve along side burgers with pickles and enjoy (thoroughly)!
*This recipe yields two 8oz burgers. You can make 3-4 smaller ones if you desire, but cooking times will vary.