Monster Burger | Time to break out the grill for the biggest burger ever! This Monster Burger is piled high with fresh sliced tomatoes, a mango and avocado topping plus a hash brown patty! And if that wasn’t enough a surprise spicy mayo. There’s no end to the delicious layers of flavor!
Once you see what goes into making this burger you will agree this will make one special dinner! One bite of this Monster Burger and you will never want one without hash browns again! Top your burger with another layer of flavor….SPICY MAYO (recipe below)
Don’t forget to pin this delicious burger recipe to your grilling/ burger board. Don’t have a grilling/burger board? Let me help you get started. Click here for over 60 burger recipes —->>>>Recipes – Burgers
For the Hamburger Patties
- 1 1/2 pounds ground beef
- approximately 8 basil leaves (1 container), chopped see below for instructions
- 5 tablespoons cilantro finely chopped
- 1 roasted garlic bulb see below for instructions
- 3 teaspoons smoked paprika
- 1 teaspoon salt
- 4 slices cheddar cheese
- tomato, sliced (two slices per burger)
- 4 large hamburger buns
For the Spicy Mayo
- 2 tablespoons plu 2 teaspoons mayonnaise
- 8 roasted garlic cloves, mashed
- 4 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 2 teaspoons caraway seeds
- 2 teaspoons chili sauce
For the Hash Brown Patty
- 2 cups frozen shredded hash browns
- salt and pepper to taste
- 2 to 3 tablespoons oil
For the Mango Topping
- 1 large mango, chopped
- 1 large avocado, chopped
- 2 tablespoons lime juice
For the Hamburger Patties:
In a large bowl, mash the roasted garlic to a pulp, add the chopped basil and chopped cilantro. Mix in the smoked paprika and salt. Add the ground beef and lightly mix. Form into 4 large patties. Grill patties; add the cheddar cheese on top of the patties during the last 2 minutes.
For the Spicy Mayo:
Mash the garlic, then mix in the rest of the ingredients. Place in the refrigerator until you are ready to assemble the burger.
For the Hash Brown Patty:
In a large skillet heat oil; make 4 piles (about 1/2 cup each) of hash browns in hot oil to form a patty the size of the hamburger patty. Cook until crispy; remove and place on a paper towel to remove excess oil.
NOTE: I also made this burger using tater tots and didn't taste a difference.
For the Mango Topping:
Mix all three ingredients together making sure they don't get mushy. Place in refrigerator until ready to assemble the burger.
To Assemble Each Burger:
Start with the bottom of the ciabatta roll, and add spicy mayo, burger patty with cheese, tomatoes, hash-browned patty (or tater tots), mango topping, and spicy mayo on the top of ciabatta roll.
CHOPPING BASIL: The easiest way to chop basil is to lay all the leaves on top on themselves, roll like a cigar, then chop.
ROASTING GARLIC: Cut the top off of the garlic bulb, line a baking pan with foil, drizzle oil over garlic bulb wait and let it sink in between the cloves and repeat. Bake at 375° for 45 to 60 minutes or until the garlic bulb is brown and soft throughout. Allow to cool long enough so you can touch it without burning yourself. Pull or squeeze the roasted garlic cloves out of their skins.
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