Smoky Triple Cheeseburger Tots

Allergens

Milk, Eggs, Wheat (gluten), Soy (may contain in the Worcestershire sauce)

Ingredients

• 2 lbs russet potatoes, peeled and cut into 1/2
• inch cubes
• 4 tbsp canola oil, divided
• Salt and pepper, to taste
• 8 slices of bacon, cooked until crispy and crumbled
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 lb ground beef
• 4 slices of American cheese

Instructions

1. Preheat oven to 450°F (230°C).
2. In a large pot, bring water to a boil and cook potatoes for 5 minutes until slightly tender but not mushy. Drain and set aside.
3. Toss the potatoes with 2 tbsp of canola oil, salt, and pepper to taste. Spread them on a parchment lined baking sheet and bake for 20 minutes or until golden brown and crispy. Set aside to cool slightly.
4. In a large bowl, combine cooked bacon, cheddar cheese, mozzarella cheese, Monterey Jack cheese, mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Mix well.
5. Divide the seasoned meat into 12 equal portions and flatten them into patties. Top each patty with a slice of American cheese.
6. In a large skillet, heat the remaining 2 tbsp of canola oil over medium high heat. Cook the patties for 4 minutes per side or until cooked through. Remove from skillet and set aside.
7. To assemble, take half of the cooked tater tots and arrange them in a single layer on a large baking sheet. Place a patty on each tot, then top with the remaining tater tots.
8. Bake for 5 7 minutes or until heated through and the cheese is melted. Serve immediately.

Chef’s Insight

To make this recipe even more flavorful, add a few dashes of hot sauce to the cheese mixture or use pepper jack cheese instead of Monterey Jack.

Notes

For best results, use freshly grated cheese for a better melt.