Beef N' Cheddar Recipe

Prepare and Drain

Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible into a bowl. Transfer dried grated potatoes to a mixing bowl and add grated onion, 3 tbs flour, egg, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine into a slightly sticky mixture.

Form Patties

Divide mixture into 4 even portions and shape each into a 3 to 4-inch round patty about 1/2 inch thick. Press edges gently to hold shape.

Pan-Fry

Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Add patties (work in batches if needed) and cook for 4–5 minutes per side, pressing lightly with a spatula, until deep golden brown and crisp. Reduce heat if browning too quickly. Transfer cooked patties to a paper towel-lined plate and season lightly with a pinch of salt while hot.

In a second skillet over medium-high heat, add the remaining 2 tbs oil (or 1–2 tsp if using the same pan with residual fat). Add diced onion and cook 2–3 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5–7 minutes. Stir in 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, and 1/4 tsp black pepper. If mixture seems dry, add up to 2 tbs beef broth to loosen. Taste and adjust seasoning. Keep warm over low heat.

In a small saucepan over medium heat, melt 1 tbs butter. Whisk in 1 tsp flour and cook for 30 seconds to form a roux.

Slowly whisk in 1/2 cup milk and bring to a gentle simmer, whisking until slightly thickened, about 1–2 minutes.

Reduce heat to low and add shredded cheddar and diced American cheese in batches, stirring until fully melted and smooth. Stir in 1/2 tsp mustard, 1/4 tsp hot sauce, and 1/4 tsp salt. If sauce is too thick, thin with 1–2 tbs milk or a splash of beef broth to reach a pourable, glossy consistency. Keep warm on very low heat, stirring occasionally.

Butter the cut sides of the onion rolls. Toast roll halves in a hot skillet or under a broiler until golden and lightly crisp, about 1–2 minutes per side.

Place one crispy potato patty on the bottom half of each toasted roll. Spoon a generous portion (about 1/4 cup) of the cooked beef over the patty.

Ladle 2–3 tablespoons of the warm cheese sauce over the beef. Add optional pickles or jalapeños to taste.

Close the roll and press gently. Serve immediately while hot and crispy.