It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mini Tater Burgers
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- #107383
Meat and potatoes is a classic combo, so why not put them together in a burger? Perfectly sized for parties, watching your favorite sports team, or a lighter meal. These little sliders are plenty tasty as they are, but they might be even better as breakfast burgers with a fried egg on top.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound extra-lean ground sirloin or turkey breast
1 1/2 cup loose-packed frozen hash brown potatoes
3/4 cup finely chopped onion
2 tablespoons ketchup
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
10 small hamburger buns
directions
Preheat a grill or the broiler.
Combine the meat, potatoes, onion, ketchup, parsley, and pepper. Form into small patties about 2-inches in diameter (they will shrink when cooked).
Place the patties on the grill or on a broiler pan. Cook for 6-8 minutes.
Serve on buns with any desired condiments (lettuce, tomato, ketchup, mustard, grilled onion, etc.)
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
August 9, 2010
The only thing we weren't sure of with this recipe was how to use the shredded hashbrowns. The recipe didn't imply cooking them first so we used them frozen and simply mixed them into the burger mixture. They turned out great, the potato wasn't mushy and blended well with the flavors. We used ground bison instead of beef (or turkey). Next time, I think we'd try cooking the potatoes first to see if the crispier texture worked as well. Either way these are a fun mini burger!
That is correct - leave them frozen (the moisture will keep the beef tender!)