Loaded Potato Burger

Prepare the potatoes: Peel the Idaho russet potatoes and cut into large chunks. Place in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes until fork-tender but not falling apart.

Cook the bacon: While potatoes cook, arrange bacon slices in a cold skillet. Cook over medium heat, flipping occasionally, until crispy (about 8-10 minutes). Transfer to paper towels and set aside.

Rice or mash the potatoes: Drain potatoes well and let steam dry for 2-3 minutes. Pass through a potato ricer or mash thoroughly. Spread on a baking sheet and let cool for 10 minutes.

Make the patty mixture: Transfer cooled potatoes to a large bowl. Add beaten egg, flour, garlic powder, salt, and pepper. Mix gently until just combined - don't overwork.

Form the patties: Divide mixture into 4 equal portions. Shape each into a patty about 4 inches wide and 3/4 inch thick. The patties should be slightly larger than your buns as they'll shrink when cooking.

Fry the patties: Heat vegetable oil in a large skillet over medium-high heat. Carefully add patties and cook for 4-5 minutes per side until golden brown and crispy. Don't move them while cooking the first side.

Add the cheese: When patties are flipped for the second side, top each with a generous amount of shredded cheddar. Cover the skillet briefly to help the cheese melt.

Toast the buns: Split the brioche buns and spread with softened butter. Toast in a separate pan or under the broiler until golden.

Assemble the burgers: Place each cheesy potato patty on a toasted bottom bun. Top with 2 slices of crispy bacon (broken to fit), a generous dollop of sour cream, and a sprinkle of fresh chives.

Serve immediately: Add the top bun and serve right away while the patty is crispy and the cheese is melty. These are best enjoyed fresh!