Tuesday, July 14, 2015

Tater Tot Hotdish Burger

The cool weather of late (of course, not today) has me in a 
Minnesota State (Fair) of Mind! 

It might also be that I just saw the official roll out of new delicacies
on a stick that one can find at said fair...but regardless of the reason
this little creation I dreamed up a few weeks ago has me thinking
of home.

Two things that Minnesotans love: Hot dish (anything baked in a 
casserole dish, for those not in the know) and Burgers. 

Minnesotans especially love the classic Tater Tot Hotdish, which
is a ground hamburger and cream of mushroom soup base, topped
with tater tots.  Sounds rather rude, but it is perfection in a 9x13.

 Marrying these two favorites seems like a no brainer, 
Oh dear lord, this is absolutely a must try.  
And on the plate in under 30 minutes...what are you waiting for?

 What you need?
burgers (however you like: turkey, veggie, beef, buffalo)
frozen tater tots
3/4 cup yellow onion (chopped)
3/4 cup mushrooms (dry cleaned and chopped)
6 oz. whipped cream cheese
hamburger buns
salt & pepper
oil for sauteing

Saute the onions and mushrooms in 2 T. oil, generously cracking
salt and pepper while they cook down over medium heat.  
Do this while cooking the burger, season each side of the 
burger with salt and pepper.

Also oven cook tater tots (according to package directions)

 When the onions are transluesent and the mushrooms are soft, 
turn off the heat and fold in 6 oz of whipped cream cheese.

This will act as the "cream of mushroom soup" 
component of the classic Tater Tot Hotdish.

 Building the perfect Tater Tot Hotdish Burger:
bottom toasted bun
generous dollop of creamy mushrooms and onions
5 crispy tater tots
top with the other toasted bun.

And because gluttony likes green company,
serve with a mixed greens salad.

I want full report, if you make this for your
great aunt in Northern Minnesota.


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