Instructions

Add shredded hash brown potatoes, beaten egg, and dry rub to a medium mixing bowl and blend well. Lay a sheet of wax paper on a baking sheet pan. Set a 3.5-inch ring mold on the wax paper and pack approximately 1 cup of hash brown mixture into the mold to create 1-inch thick disk. Repeat until you have 8 discs. Place the sheet pan in the freezer for 15–20 minutes until the discs are firm but not fully frozen.

In a medium saucepan, add approximately 4 inches and heat over medium-high heat. When the oil begins to shimmer, gently add 2 hash brown disks to the oil and fry for approximately 3–4 minutes until golden brown and cooked through (note: hash browns will float to the top of the oil when completely cooked). Remove the hash brown “buns” from the oil and set on paper towels to drain. Repeat the cooking process until all 8 discs are fried.

Prepare grill for medium-high heat cooking, approximately 400°F. Divide beef into 4 patties and season liberally on both sides with Kosher salt and ground black pepper.

Grill patties for 3–4 minutes per side until they reach an internal temperature of 160°F, adding a slice of cheese to each during the last minute of cooking. To assemble burgers, place patties on a fried hash brown bun, add 2 slices of bacon to each, drizzle with BBQ sauce, then top with the remaining has brown patties. Serve immediately.