"Nothing can ruin a hamburger quite like dried-out beef. Whether it's a result of overcooking or the meat being too lean to hold any moisture, a dried-out burger can be flavorless with an unpleasant texture that no amount of toppings can truly fix. That's why the word juicy gets tossed around so often when describing a tasty hamburger. You want that flavor locked in the meat, and there's a way to get it that you may never have thought of before."
"This may sound weird at first, but we do know that potatoes go incredibly well with hamburgers. It's just usually we're eating them as french fries. This dish, an old-school struggle recipe that may even date back to the Depression, is a great way to not only preserve moisture but to extend your ground beef so you get more bang for your buck. That's especially important with rising beef prices."
"The ratio really depends on you. Some versions will have more potato than ground beef, some propose a 50/50 split, and others opt for something a little less rigid, like one large potato per pound of beef. Mix the grated potato into the beef along with any seasonings or additions you like, such as grated onion or just salt and pepper. Then form patties and cook as normal."
Grating potato into ground beef preserves burger moisture by absorbing meat juices, producing juicier burgers while retaining beef flavor. The technique stretches ground beef, offering cost savings especially amid rising beef prices, and traces to an old-school Depression-era struggle recipe. Ratios vary from mostly potato to 50/50 or one large potato per pound, and grated potato mixes with seasonings like onion, salt, and pepper before forming patties. The method suits smash burgers and can create crispy potato edges when fried golden. Potato's soft texture absorbs flavor without overpowering the beef, though the result differs from a pure beef patty.
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