Cheeseburger Potato Balls

Equipment

• Large pot
• Potato masher or ricer
• Large skillet
• Large mixing bowl
• Three shallow bowls (for breading station)
• Deep fryer or heavy-bottomed pot
• Slotted spoon or spider strainer
• Wire cooling rack
• Baking sheet

Ingredients

For the Potato Balls:

• 2 lbs (900g) russet potatoes, peeled and cut into 1-inch chunks
• 1 tbsp kosher salt (for boiling water)
• 1/2 cup whole milk
• 3 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup cooked bacon, crumbled (about 4 slices)
• 1/4 cup dill pickles, finely chopped
• 1/2 lb (225g) lean ground beef (80/20 recommended for flavor)
• 1/2 small yellow onion, finely diced
• 1 clove garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 large egg, beaten
• 1 cup all-purpose flour
• 2 large eggs, beaten (for the breading station)
• 2 cups panko breadcrumbs
• Vegetable or canola oil , for frying (about 4 cups)

For the Burger Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp dill pickle relish
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions

Step 1: Cook the Potatoes (Time: 15-20 minutes | Intensity: Medium)

1. Place the peeled potato chunks in a large pot and cover with cold water by about an inch. Add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender and easily crumble when pierced with a knife. Drain the potatoes well in a colander and return them to the hot pot for 1-2 minutes to evaporate excess moisture.

Step 2: Mash and Season the Potatoes (Time: 5 minutes | Intensity: Low)

1. Mash the potatoes until smooth. Add the milk and butter, and continue mashing until creamy and lump-free. Stir in the shredded cheddar cheese, crumbled bacon, and chopped pickles. Set the mashed potato mixture aside to cool slightly while you prepare the beef.

Step 3: Cook the Beef (Time: 8-10 minutes | Intensity: Medium-High)

1. In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the beef with a spoon, for 6-8 minutes, or until the beef is browned and the onion is soft. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Cook for another minute. Remove from heat and let the beef mixture cool for 5 minutes.

Step 4: Combine and Form the Balls (Time: 10 minutes | Intensity: Low)

1. Add the cooled beef mixture to the mashed potato mixture. Stir in the 1 beaten egg until everything is evenly combined. The mixture should be thick and scoopable. If it feels too wet, add 1-2 tablespoons of flour. Using your hands or a cookie scoop, form the mixture into 1.5-inch balls (about the size of a golf ball). You should get 20-24 balls. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. Chilling is crucial —it helps the balls hold their shape during breading and frying.

Step 5: Set Up the Breading Station (Time: 5 minutes | Intensity: Low)

1. Set up three shallow bowls. In the first, place the flour. In the second, beat the 2 eggs. In the third, place the panko breadcrumbs. Season the flour with a pinch of salt and pepper. Working with one chilled potato ball at a time, roll it in the flour, shaking off any excess. Then dip it in the beaten egg, allowing the excess to drip off. Finally, roll it in the panko breadcrumbs, pressing gently to ensure the crumbs adhere. Place the breaded ball back on the baking sheet. Repeat with the remaining balls.

Step 6: Fry the Cheeseburger Potato Balls (Time: 10-12 minutes | Intensity: Medium-High)

1. Heat about 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C) . While the oil heats, make the dipping sauce by whisking together the mayonnaise, ketchup, mustard, relish, smoked paprika, and garlic powder in a small bowl. Set aside. Carefully lower 4-5 potato balls into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer the fried balls to a wire rack set over a baking sheet to drain. Repeat with the remaining balls in batches.

Step 7: Serve and Enjoy (Time: 2 minutes | Intensity: Low)

1. Serve the Cheeseburger Potato Balls immediately while hot and crispy, with the burger dipping sauce on the side. Garnish with extra chopped pickles or a sprinkle of sesame seeds, if desired.

Nutrition

Calories: 165 kcal · Protein: 6g · Fat: 9g · Carbohydrates: 13g Dietary · Saturated Fat: 3g · Fiber: 1g · Sugar: 1g · Sodium: 280mg