One-Pound Stuffed Burger

One-Pound Stuffed Burger
Staff Writer
One-Pound Stuffed Burger
Hash House A Go Go

One-Pound Stuffed Burger

Hash House A Go Go's signature One-Pound Stuffed Burgers are "stuffed" with applewood-smoked bacon and mashed potatoes between two Angus beef patties. The West Coast outfit has locations in San Diego, Las Vegas, and Chicago.

1
Servings
189
Calories Per Serving
Deliver Ingredients

Ingredients

For the fried pasta

  • Vegetable oil, for frying the pasta
  • 5-7 pieces thin spaghetti or angel hair pasta

For the griddled mash

  • 1 Tablespoon unsalted butter
  • 4 Ounces mashed potato*

For the burger

  • 1 brioche hamburger bun
  • Two 8-ounce ground beef patties
  • Salt and pepper, to taste
  • 2 slices bacon, cooked**
  • 1 lettuce leaf
  • 1 slice tomato
  • 1 slice red onion
  • 2 long slices pickle
  • 1/2 Ounce your favorite barbecue sauce

Directions

For the fried pasta

Fill a deep-fryer to the fill line, or fill a steep-sided pan large enough to accommodate the pasta in a single layer 1/3 full with oil. Heat the oil to 350 degrees. Fry the pasta until dark brown, about 6 minutes. 

For the griddled mash

On a griddle or in a cast-iron skillet, melt the butter over medium heat. Add the mashed potato and cook until dark golden brown, about 5 minutes. Flip and remove from the heat.

For the burger

Place the brioche bun on a griddle or cast-iron skillet to warm and flip. Place 2 patties on the griddle or skillet, season with salt and pepper to taste, and cook to the desired level of doneness (the USDA recommends an internal temperature of 160 degrees).

Place the griddled mash crispy side up and bacon on one patty and place the second patty on top. Place on the heel of the bun and add the crown. Serve with the lettuce, tomato, onion, and pickle on the side. Drizzle the barbecue sauce around the rim of the plate and lean the fried pasta on top of the burger.

Nutritional Facts

Total Fat
5g
7%
Sugar
5g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
33g
25%
Protein
3g
7%
Vitamin A, RAE
50µg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
45mg
5%
Choline, total
16mg
4%
Fiber, total dietary
2g
8%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
84mg
12%
Selenium, Se
1µg
2%
Sodium, Na
632mg
42%
Water
97g
4%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.