Did you know that, on average, Americans eat three hamburgers a week? And 65% of them are consumed away from home? For the 35% of burgers you make in your own kitchen, here are a couple of new variations to combine into a delicious homemade meal:

  • Rosemary Potato Bread
  • Poblano Turkey Burger
  • Fried Pickles

Homemade Rosemary Potato Bread

I was surprised by how incredibly light this rosemary potato bread was.

I was surprised by how incredibly light this rosemary potato bread was.

This homemade rosemary potato bread recipe came from a Flickr friend. I was surprised by how incredibly light it was (I guess I thought the potato would make them heavy, but it didn’t). Instead of one big loaf, I split the dough in half to make one smaller loaf and four hamburger buns, which worked out perfectly!


  • 1 cup cold, roasted mashed potatoes (1 large baking potato, baked in 400° F oven for about 1 hour or until soft, cooled and mashed)
  • 4 Tbsp olive oil
  • 1 envelope (1/4 oz) active dry yeast
  • 1 cup warm water
  • 3 cups white flour
  • 1 cup whole wheat flour
  • 2 tsp salt
  • 2-3 tsp fresh rosemary, finely chopped


In a small bowl, mix together the mashed potatoes and olive oil. Set aside.

In the bowl of a Kitchenaid or other large stand mixer, combine the warm water with the yeast and let sit for 5 minutes, or until bubbly. Add the flour, whole wheat flour, salt, rosemary and potato/oil mixture and mix together. Add more water or flour as needed to form a soft dough.

Using the dough hook, let the mixer knead the dough for 8-10 minutes, or until smooth and elastic. Lift out dough hook and the dough, clean the mixing bowl and lightly cover with cooking spray. Place dough back in the bowl and cover with a dishtowel.

Let rise 1 hour, or until doubled in size.

Turn risen dough out onto a floured surface and knead a few times. Flatten the dough with your hands and fold up like a business letter – in thirds (you could also separate the dough into two smaller loaves at this point). Turn it seam side down, form into a plump oval shape, and place on a baking stone. Sprinkle the top with flour, cover with a towel and let rise for 30 minutes, or until doubled in size.

Preheat the oven to 400°. Using a sharp knife, make 3-4 diagonal slits in the bread to make a criss-cross pattern. Bake for 30-35 minutes or until golden brown and the loaf sounds hollow when you tap on it. Transfer to a wire rack to cool. Let cool completely before slicing.

Download and print the recipe here.

Poblano Turkey Burger and Fried Pickles

This finished Poblano Turkey Burger and Fried Pickles meal was delicious!

This finished Poblano Turkey Burger and Fried Pickles meal was delicious!

Along with the homemade rosemary potato bread buns, these Guy Fieri recipes are a hit! In addition to the Poblano Turkey Burger and Fried Pickles, I like to add a little smashed avocado.

Turkey and Blistered Green Chile Burger


Garlic Butter:

  • 4 cloves garlic
  • 1 stick unsalted butter

Blistered Chile:

  • 1 large Poblano pepper
  • Extra-virgin olive oil

Sautéed Onions and Peppers:

  • Extra-virgin olive oil
  • 1 medium red onion, julienned
  • 1/2 large red pepper, seeds and membrane removed, julienned
  • 1/2 large yellow pepper, seeds and membrane removed, julienned
  • 1/4 teaspoon paprika
  • Kosher salt and freshly cracked black pepper

Turkey Burger:

  • 1 pound lean ground turkey (breast and thigh)
  • 2 teaspoons Dijon mustard, plus more for serving
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • Pinch white pepper
  • Kosher salt
  • Olive oil
  • 4 slices Monterey Jack cheese
  • 4 brioche burger buns (or rosemary potato buns)

Special equipment: 4 bamboo skewers


Preheat the oven to 350° F. Preheat the grill to medium-high heat.

For the garlic butter: Place the garlic in a small sauté pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.

For the blistered chili: Toss the Poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.

For the onions and peppers: Set a large sauté pan over high heat. Add a drizzle of olive oil and sauté the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.

For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and grill until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.

Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.

To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sautéed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.

Crispy Fried Pickles with Buttermilk Dipping Sauce


  • 4 cups canola oil, for frying
  • One 32-ounce jar whole dill pickles
  • 2 1/4 cups panko breadcrumbs
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • Kosher salt and freshly cracked black pepper
  • 1 cup all-purpose flour
  • 1 1/2 cup buttermilk
  • 1 teaspoon hot sauce, such as Crystal brand
  • Buttermilk Dipping Sauce, recipe follows


In a large Dutch oven or heavy pot, preheat the canola oil to 375° F. Using a mandolin or sharp knife, slice the pickles into 1/8-inch-thick rounds.

Place the panko breadcrumbs into a food processor and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce.

Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.

To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.

Buttermilk Dipping Sauce:

  • 1 cup buttermilk
  • 2 Tablespoons mayo
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly cracked black pepper

Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use. Yield: 1 1/2 cups.

Download and print the recipes here.

What are your favorite types of homemade burger combinations? Let me know on Facebook, Twitter, Google + or any of my other social media accounts!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.