Printable Area
Ho Burger and Cheddar Tots
Inspired by the Ho Burger and Cheddar Tots from Tolly Ho for Cooking Channel
- Total Time:
- 1 hr 10 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 50 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- CHEDDAR TOTS:
- Nonstick cooking spray
- 1 cup freshly grated yellow sharp Cheddar (about 2 ounces)
- 1 pound russet potatoes (2 medium potatoes)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- Vegetable oil, for frying
- HO SAUCE:
- 1/4 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 2 teaspoons drained jarred capers, chopped
- Kosher salt and freshly ground black pepper
- HO BURGER:
- 1 pound 80-percent lean ground beef
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 sesame seed hamburger buns
- 1 1/2 cups coarsely shredded iceberg lettuce
- 2 thin slices white onion, broken into rings
- Ketchup, for serving
- Yellow mustard, for serving
Directions
For the tots: Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and mist with nonstick cooking spray. Spread the Cheddar in a single layer on the baking sheet. Bake until bubbly and lightly browned, 16 to 18 minutes. Cool completely on the tray, and then coarsely chop.
Meanwhile, poke the potatoes with a fork and microwave until softened but not completely cooked through, 6 to 8 minutes. When cool enough to handle, peel and discard the skin. Grate the potatoes on the large holes of a box grater. Add the chopped Cheddar, salt, pepper and garlic powder. Stir with a fork to combine everything, and then stir in the flour.
Heat about 3 inches of oil to 350 degrees F in a heavy pot or Dutch oven (or set a countertop fryer to 350 degrees F). Using a tablespoon of potato mixture, form each tot into a squat cylinder about 1 1/2-inches in diameter and 3/4-inch tall. Fry in small batches until golden and crisp on the outside, 1 1/2 to 2 1/2 minutes. Drain on a paper-towel-lined plate or baking sheet and sprinkle with salt while warm. Serve with the burgers, or freeze for later use in self-sealing freezer bags, and reheat in a 375 degree F oven for 7 to 10 minutes.
For the sauce: Mix the mayonnaise with the relish, capers and a pinch each of salt and pepper. Set aside.
For the burger: Divide the meat into 4 equal portions and form into 4-inch patties about 1/4-inch thick. Sprinkle all the burgers with salt and pepper. Heat a large skillet or a griddle over medium-high heat. Add 1 tablespoon of the butter and, when just melted, add the burgers. Cook, turning once, until browned and cooked to medium-well, 2 to 3 minutes on each side.
Meanwhile, spread the buns with the remaining tablespoon of butter and toast in the oven, 3 to 5 minutes.
To build the burgers, evenly spread the sauce on the bottom half of the buns. Evenly top with the shredded lettuce and onion rings. Add a burger patty, ketchup and mustard, and top with the bun. Serve with the Cheddar tots.