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For the Roast Fingerling Potato Salad
  • 1 1/2 pounds fingerling potatoes, halved
  • 4 shallots, peeled and root attached cut into thin edges lengthwise
  • Olive oil cooking spray
  • 1 teaspoon (1/3 palmful) granulated garlic
  • 1 teaspoon (1/3 palmful) granulated onion
  • Salt and pepper
  • 2 tablespoons white Balsamic or white wine vinegar
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Acacia (light in color and flavor) honey
  • About 1/3 to 1/2 cup EVOO – Extra Virgin Olive Oil
  • 2 large bunches, about 4 cups, Upland cress or trimmed watercress
For the Burgers
  • 8 slices meaty bacon
  • 1 4-ounce brick cream cheese
  • 2 cups sharp orange cheddar cheese
  • 1/4 cup port wine
  • 1 large clove garlic, pasted or grated
  • 1 rounded tablespoon prepared horseradish, preferred brand Gold’s
  • 1 1/2 pounds ground sirloin
  • 2 tablespoons Worcestershire sauce
  • Kosher salt and coarse pepper
  • Olive or canola oil, for drizzling
  • 4 burger buns, split and toasted
  • Sliced bread-and-butter pickles
  • Leaf lettuce, sliced tomato and white onion


Serves: 4


For the potato salad, preheat oven to 450ͦF. Coat the potatoes and shallots with cooking spray and season with salt, pepper, garlic and onion. Roast potatoes cut-side down for 25 minutes; turn over and cook 10 more minutes to very crisp. 
Whisk dressing in a large mixing bowl, add warm potatoes and toss. Cool to almost room temp then fold in cress. 

Lower oven temp to 375ͦF after the potatoes come out. Bake bacon on a slotted pan or wire rack set on a rimmed baking sheet. Bake bacon 18 minutes to very crisp.
Place cream cheese in a food processor, add shredded cheese, port, garlic and horseradish, and pulse to combine into pub cheese; transfer to a bowl.
Combine beef with Worcestershire and salt and pepper then form 4 patties thinner at center and thicker at edges for even cooking. Preheat a cast-iron skillet over medium-high heat. Drizzle burgers with oil and cook patties 8 minutes, turning occasionally.
Assemble burgers: toasted bottom of roll, pickles, lettuce, tomato, onion, bacon, burger patty, pub cheese spread, another burger patty and the bun top.

Serve burgers with potato salad alongside.