Badger Common’Tater August 2020 Issue
Grilled Pork Burgers
This twist on the classic hamburger and fries is packed with flavor
Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Ali Carter
With August comes the impending close of summer here in Wisconsin. While my husband tends to grill year-round, it is not nearly as comfortable once the temperatures dip and the ground is covered in snow, so any outdoor cooking happens much less in those winter and spring months.
To take advantage of this month of ideal grilling weather, Mike and I are continuing with the French fry theme that started in last month’s air fryer recipe and putting a twist on the classic hamburger and fries.
Rather than a side of regular French fries, we are making homemade shoestring potatoes. And instead of simply placing them on the plate next to a burger, we are piling them high on top of a grilled pork burger and then drizzling it all with a garlicky, slightly spicy Sriracha mayo.
There are a few steps to this meal, but it is fairly uncomplicated, and the result is delicious. It is easiest to begin by making your shoestring potatoes and then whipping up a batch of the Sriracha mayo.
The mayo can be placed in the fridge until you are ready to assemble your burgers, and the shoestring potatoes can be set aside to cool while you focus on grilling the burgers.
Do not forget to lightly toast the buns before assembling your burgers; it only takes an extra minute and the added toasty texture is worth it!
