Matt and I used to live right in the middle of Minneapolis. When we moved to suburbia, we were excited for off street parking, no more snow emergencies, less traffic, and shorter drives to visit our respective parents. We were less thrilled about giving up all of the amazing bars, pubs, and restaurants in Minneapolis. I am probably a little biased, but Minneapolis really is one of the most underrated food cities in the country.
Our absolute favorite time to go out is for brunch. There are so many amazing brunch places in Minneapolis/St. Paul, we were never bored. One of our favorites was a little bar in Northeast, that not only had a fantastic beer selection, but amazing food as well. My favorite thing there was this amazing burger with peanut butter, bacon, and egg on it. The perfect combo of breakfast and burger.
We still drive into Minneapolis for brunch some days, but on a cold wintery sunday morning it is pretty great to be able to stay home. Thus, this recipe was born.
There are two components to this meal, the hashbrowns and the burger. The idea is to try and make both of these around the same time so that they come out together, but that would take more than one set of hands. I ended up making the hashbrowns first, then the burger, and let the hashbrowns stay warm in the oven while I worked on the burgers. If you have a lovely assistant, divide and conquer and you will have an amazing brunch in no time!
- 5 baby red potatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp dried parsley
- 2 T olive oil or canola oil
- 1/4 cup shredded cheddar cheese
Prep potatoes. I left the skin on and used a mandolin to grate them, if you are less of a control freak than me you could also use food processor. After grating each potato, set onto a plate lined with paper towel. You want to soak up as much of the extra liquid as possible so the hashbrowns can get crispy.
I used another paper towel and pressed down on top several times to soak up even more extra liquid. After I was happy with the state of my potatoes, I heated the oil in a pan over medium heat. Then add the potatoes, salt, pepper, paprika, parsley, and cumin all into the pan and mix together.
Let the bottom get crispy, flip and let the other side get a little crispy. After the potatoes have had a chance to cook a bit, add the cheese to the pan and mix in well.
Continue cooking over medium heat. At some point, break apart into patty’s so that it has a chance to get crispy. Cook until hashbrowns reach desired level of crispness.
Set in oven until ready to serve.
Peanut Butter Bacon Burger
(This recipe will make 6 burgers worth of meat. I tried to portion the other ingredients for 6 burgers as well. I only made 2 burgers, as there are only 2 of us, and will use the rest of the meat another day. Feel free to do the same!)
1 lb ground mild pork sausage
1lb ground beef
1 clove garlic, minced
Fresh herbs, as available
Pinch salt and peppar
1 lb bacon
6 English muffins
1/2 cup peanut butter
1 T maple syrup
2 T weiss beer (or whatever beer you have on hand)
Heat oven to 350 degrees.
Start by preparing the burgers, as they take the most time to cook. In a bowl, combine ground beef, sausage, herbs, and garlic. I happened to have fresh tarragon and basil on hand so I used that, but almost any fresh herbs would work. Mix by hand with a dash of salt and pepper.
At the same time, start cooking bacon in a pan over medium heat, removing and setting on a paper towel as done. I poured some of the bacon fat into another pan, also on medium heat, and used that cook my burgers in. Make ~6 patties and set in heated pan with bacon fat. Cook until both sides are well browned, then set on a baking sheet and cook in oven until done through. This mix has sausage in it, so I do not recommend leaving the meat below medium-well. The sausage also keeps the patty moist and fatty, so don’t worry that you are going to lose all the flavor by cooking it all the way.
While the burger is cooking, prepare the peanut butter sauce. Combine peanut butter, maple syrup, and beer with a whisk.
Not only does this sauce taste divine, but whisking gives it an incredibly fluffy, airy texture. I used creamy peanut butter, and Leinenkugel’s Honey Weiss beer. You could totally use crunchy peanut butter to give it a whole different texture, but you may lose some of the airiness from whisking.
When the burgers have about 5 minutes left in the oven, cook eggs in a non-stick pan. You want to cook them on pretty low heat, so that the whites cook through while the yolk stays runny.
When everything is ready, toast english muffins, and stack!
Serve with hashbrowns on the side. The cumin and smoked paprika in the hashbrowns add just a little heat that is perfect with the sweet, creamy peanut butter and juicy, savory burger patty. And the egg makes it taste like breakfast.
This is truly perfection in brunch form, perfect with a cup of coffee or a beer. Whatever way your brunch blows you.
We might not need those trips to Minneapolis for brunch anymore.