Have you ever had fried potato salad?
I never had before, but let me tell you, it's the perfect addition to this burger! I made a standard potato salad, added Champagne Honey Mustard to the dressing, rolled it in panko and deep fried it! It's creamy and cool on the inside and super crunchy on the outside. Along with the fried potato salad patties, this burger has spicy sweet candied bacon, a sweet heat honey mustard spread, baby arugula salad and a sweet heat burger patty all piled on a brioche bun. You will be full for the rest of the day after this one. I promise!
This is my second entry for the Saucy Mama Blogger Challenge and I'm hoping that one of my entries will win me a spot to compete in the World Food Championships this November.
If you'd like to get your hands on some of these delicious Saucy Mama products yourself, you're in luck! One lucky reader will get their choice of 3 Saucy Mama Products! (rules at bottom of post) All you have to do is leave me a comment telling me which products you would want if you win. For an extra entry, share this post on Facebook and leave me a comment telling me you did that. Good luck!
The Saucy Southern Mama
Fried Potato Salad Patty
1 pound Yukon gold potatoes, boiled, cooled and cut into 1/4 inch cubes
2 hard boiled eggs, diced
4 Tablespoons minced celery
4 Tablespoons minced red onion
2 Tablespoons sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons mayonnaise
1/2 teaspoon garlic powder
1 1/2 teaspoon creole seasoning blend
3 Tablespoons flour
2 Tablespoons water
1 cup panko bread crumbs
6 cups vegetable oil
12 slices bacon
3 Tablespoons SaucyMama Champagne Honey Mustard
3 Tablespoons brown sugar
1/4 teaspoon cayenne pepper
Sweet Heat Spread
1/3 cup mayonnaise
3 Tablespoons SaucyMama Champagne Honey Mustard
1/8 cup Saucy Mama Sweet Heat Marinade
1 pound ground chuck
½ pound ground sirloin
3 large garlic cloves, minced
2 teaspoons kosher salt
5 Tablespoons SaucyMama Sweet Heat Marinade, divided
2 Tablespoons vegetable oil
6 Brioche Buns
1 Tablespoon olive oil
1 Tablespoon SaucyMama Champagne Honey Mustard
1 1/2 Tablespoons white wine vinegar
3/4 teaspoon salt
3 cups baby arugula leaves
To make the potato salad patties, in a large mixing bowl combine the potatoes, eggs, celery, red onion, relish, salt, pepper, mayonnaise, Champagne Honey Mustard, garlic powder and 1/2 teaspoon creole seasoning. Stir together until well combined and, using a potato masher, mash slightly until well blended. Using a large ice cream scoop, portion 6 patties onto a small foil lined cookie sheet. Place the cookie sheet in the freezer for about 30-45 minutes or until patties are well chilled and firm enough to handle. To set up the breading station, pour the remaining 1 teaspoon of the cajun seasoning and the flour into a small pie plate and whisk it together. Whisk together the eggs and water in another pie plate and the panko in a third plate. Set aside for later use. Place the vegetable oil in an electric fryer or a large sauce pot fitted with a candy thermometer and bring the oil up to 375 degrees over medium high heat. While the oil is coming up to temperature and the patties are setting in the freezer, start on the remaining components.
To make the bacon: Place a cooling rack in a large rimmed cookie sheet and lay the bacon across it. Place the cookie sheet in a cold oven, and set the temperature to 375 degrees. Cook the bacon for 15 minutes. Remove the cookie sheet from the oven and flip bacon pieces over. Brush bacon with the Champagne Honey Mustard and then sprinkle evenly with brown sugar and cayenne. Return to the oven for 10 more minutes, or until bacon is crisp and sugar has melted.
To make the Sweet Heat Spread whisk together the mayonnaise, Champagne Honey Mustard and Sweet Heat Marinade in a small bowl.
Remove the tray of the patties from the freezer, and handling them carefully, dredge first in the flour, then egg mixture and finally in the panko mixture. Place the breaded patties in the hot oil carefully and fry for 3-5 minutes, or until browned and crisp. Remove the patties from the oil and drain on a paper towel lined tray.
To make the Burger Patties, add the ground chuck, ground sirloin, garlic, salt and 2 Tablespoons of the Saucy Mama Sweet Heat Marinade to a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 6 patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 3 minutes of cooking, brush the patties with the remaining 3 Tablespoons Sweet Heat Marinade. During the last 2 minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly, watching very closely to avoid burning.
For the arugula salad, whisk together the olive oil, Saucy Mama Champagne Honey Mustard, vinegar and salt in a medium bowl. Gently toss the arugula leaves in the dressing and set aside.
To assemble the burgers, spread each side of the buns with sweet heat spread. Top each bun bottom with an even amount of the arugula salad. Place a burger patty on top of that and then top with two pieces of bacon. Place a potato salad patty on top of the bacon slices and the top half of the toasted bun. Serve immediately with lots of napkins!