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Uptown Burgers and Tots


For the tots:

  • 6 medium starchy potatoes, peeled and cubed

  • Salt

  • 3 tablespoons finely grated onion

  • 4 tablespoons flour

  • 1 egg

  • 1 tablespoon fresh rosemary, minced

  • Finely ground black pepper

  • Oil, for frying

For the burgers:

  • 1 1/2 pounds beef tenderloin, cut into cubes, or ask your butcher to coarse-grind the tenderloin for you

  • 1/4 cup parsley, very finely chopped

  • 1/4 cup grated onion

  • Kosher salt and pepper

  • 1 large egg yolk, beaten

  • 2 tablespoons butter

  • Sliced mozzarella or mild cheddar (optional)

  • Brioche burger rolls, split, lightly toasted


For the tots, boil the potatoes until tender. Drain and pass through a ricer into a mixing bowl. Combine with the grated onion, flour, egg and minced rosemary and season with salt and pepper. On a floured surface, roll into 1-inch-thick logs and cut into tots. Heat the frying oil in a countertop fryer to 350°F or heat a few inches of oil in a large Dutch oven. Fry the tots in small batches when the burgers are ready to serve. Season the cooked tots with a little extra salt. For the burgers, with the meat grinder attachment on a stand mixer, coarse-grind the meat if you didn't get it already ground. Transfer the ground meat to a mixing bowl and add the parsley, onion, salt, pepper and egg yolk. Form four patties. Heat a cast iron pan or large heavy skillet over medium-high heat. Add the butter and, when it foams, add the burger patties. Cook for 6-8 minutes for rare to medium-rare doneness, turning once. Add the cheese in at the last minute for cheeseburgers, tenting with foil to melt. Serve the burgers on brioche rolls with tots alongside.