Beefy Burgers with Smashed Potatoes

  • serves 6
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Over the years I’ve tried experimenting with many additions to the classic burger, and I’ve discovered that most just don’t work. One thing that does work is shredded meat from a tender beef stew. It adds a rich layer of beefy flavour and texture that I love! Just the thing to serve with my all-time favourite spud, smashed potatoes!

48 Ratings
Directions for: Beefy Burgers with Smashed Potatoes



2 lb(s) of ground beef

1 onion, minced

1 cup of shredded beef from leftover beef stew or canned beef stew, optional

2 Tbsp of dried oregano

Salt and pepper

6 oz of blue cheese, crumbled

6 large buns, sliced in half


6 baking potatoes

6 Tbsp of extra virgin olive oil

2 Tbsp of whole fennel seeds

Salt and pepper



1. Preheat barbecue grill on high for 15 minutes. A clean hot grill will lessen the chances that the burgers will stick. Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper. Mix well then form into 6 large patties.

2. Grill for 8 minutes per side, until well done. Sprinkle cheese onto patties during last 2 minutes of cooking to melt. Toast the buns on the grill until golden brown. Top with lettuce and tomato and dig in.


1. Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.

2. Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.

See more: North American, Grill, Dinner, Potatoes, Main, Barbeque, Beef, BBQ

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