Bacon Cheeseburger Tater Tot Hotdish

Ingredients

• 227 g (8 oz)thick-cut bacon
• 907 g (2 lb)80/20 ground beef
• 10 ml (2 tsp), plus more for sprinkling over the tater totsLawry's seasoning salt
• 2.5 ml (½ tsp), plus more for sprinkling over the tater totsblack pepper
• 85 g (6 tbsp), dividedunsalted butter
• 1 large, diced and dividedred onion
• 4 large cloves, mincedgarlic
• 42 g (⅓ cup)plain flour
• 5 ml (1 tsp)Worcestershire sauce
• 475 ml (2 cups)whole milk
• 237 ml (1 cup)diced hamburger dill pickle slices
• 60 ml (¼ cup)full-fat sour cream
• 283 g (10 oz), freshly grated and dividedsharp Cheddar cheese
• 454–510 g (16–18 oz)frozen tater tots
• To tastecooked and chopped bacon, red onion slices, hamburger dill pickle slices, halved cherry tomatoes, chopped parsley, ketchup and mustard

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Cook the bacon

   Arrange the bacon slices in a 30 cm (12-inch) cast-iron frying pan and set it over medium to medium-low heat. Fry gently, turning as needed, until the fat has rendered and the bacon is chewy-crisp. Transfer it to a paper-towel-lined plate; once cool, chop it.

3. 3

   Brown the beef

   Put the beef in the same pan and break it into small pieces with a spatula. Cook, stirring occasionally, until about three-quarters browned, then drain off any excess fat. Season with the Lawry's and black pepper, stir, and cook until fully browned. Lift the beef out with a slotted spoon and set it aside.

4. 4

   Soften the onion

   Add 30 g (2 tablespoons) of the butter to any beef fat remaining in the pan. Once melted, stir in the onion and cook for 3 minutes, stirring now and then, until lightly softened. Add the garlic and cook for 1 minute more.

5. 5

   Make the roux

   Push the onion mixture to one side of the pan and tilt the pan so any juices run into the empty side. Add the remaining 55 g (4 tablespoons) butter there. Once melted, sprinkle in the flour while whisking continuously. Cook the thick, paste-like mixture for 1–2 minutes, until browned and fragrant.

6. 6

   Build the gravy

   Whisk the Worcestershire sauce into the flour mixture and cook for 1 minute. Gradually pour in the milk, whisking and scraping the bottom of the pan until smooth. Stir in the onion mixture, reserved beef, chopped bacon and diced pickles until evenly combined.

7. 7

   Add the cheese

   Take the pan off the heat. Stir in the sour cream and 227 g (8 oz) of the Cheddar. Taste and add more Lawry's seasoning salt or black pepper if needed.

8. 8

   Top with tots

   Spread the mixture evenly in the pan. Arrange the frozen tater tots in an even layer, leaving a 2.5 cm (1-inch) border of gravy around the edge if desired. Sprinkle with a little more Lawry's and black pepper.

9. 9

   Bake until bubbling

   Bake for 25–30 minutes, until bubbling and heated through. Switch on the grill and brown the tater tots for about 4–5 minutes, until golden and crisp.

10. 10

    Melt the cheese

    Remove the pan from the oven and scatter the remaining 57 g (2 oz) Cheddar over the tater tots. Grill for another 1–2 minutes, until the cheese has melted and just begins to blister.

11. 11

    Garnish and serve

    Take the hotdish out of the oven and add any desired bacon cheeseburger garnishes. Serve hot with ketchup and mustard on the side.

What is a tater tot hotdish?

Hotdish is a Midwestern American casserole-style meal, commonly built from a savoury filling and a convenient topping baked together. Tater tots give this version its crisp, potato-rich lid.

The cheeseburger twist brings ground beef, bacon, Cheddar and dill pickles into a creamy gravy. Baking everything in one pan lets the flavours mingle while the tots brown on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1098 calories, 66g protein, 59g carbs, 67g fat.

The potatoes and flour provide most of the carbohydrate, while the beef and Cheddar contribute much of the protein. Bacon, beef, butter, milk, sour cream and cheese all contribute fat. Pair a serving with a simple green salad or extra vegetables for a more balanced plate.

The cheeseburger filling

Beef and bacon: Browning the beef in the bacon pan makes use of the rendered fat and builds a savoury base. Drain excess grease once the beef is mostly browned, but leave enough in the pan to cook the onion.

Pickles and cheese: Dill pickles bring the sharp, tangy note that makes the filling taste like a cheeseburger. Stir the sour cream and most of the Cheddar in off the heat for a creamy, cheesy gravy.

Getting the gravy smooth

Roux: Cook the flour in the melted butter for 1–2 minutes so it loses its raw-flour taste and becomes fragrant. Keep whisking as you pour in the milk gradually to help prevent lumps.

Pan juices: Scraping the bottom as the milk goes in loosens browned bits from the beef and onion. Bring the onion mixture into the gravy once the milk mixture is smooth.

Crisp, golden tater tots

Even layer: Arrange the frozen tots in a single, even layer so they heat through together. Leaving a 2.5 cm (1-inch) border around the pan is optional, but gives the gravy room to bubble visibly.

Grill finish: Bake until the filling bubbles, then use the grill briefly to crisp and colour the topping. Keep a close eye on the tots during this stage, as they can brown quickly.

How to tell it is ready

The filling should be bubbling around the edges after 25–30 minutes in the oven, and thoroughly hot throughout. The tots should look golden and crisp after their short time under the grill.

The final sprinkle of Cheddar needs only 1–2 minutes under the grill: take the pan out when the cheese has melted and just started to blister.

Serving and toppings

Serve the hotdish straight from the pan while the topping is crisp and the gravy is hot. Ketchup and mustard on the side echo familiar burger condiments.

For extra freshness and crunch, add red onion, pickle slices, halved cherry tomatoes or chopped parsley. Add the garnishes just before serving so they retain their texture.

Recipe notes & tips

• Use a pan that can go from the hob to the oven, as the filling is prepared and baked in the same skillet.
• Let the bacon cool before chopping it so it is easier to handle.
• Drain excess beef fat after the meat is about three-quarters browned, before seasoning and finishing the browning.
• Pour the milk in gradually while whisking to help the gravy stay smooth.
• Keep a close watch while grilling the tots and cheese, as the topping can brown quickly.
• Prepare the garnishes while the hotdish bakes so they are ready when it comes out of the oven.

Variations

• Extra pickles: Add more diced dill pickles for a sharper, tangier filling.
• More onion: Scatter extra sliced red onion over the finished hotdish for crunch.
• Tomato topping: Add halved cherry tomatoes just before serving for a fresh contrast.
• Parsley finish: Sprinkle over chopped parsley for a fresh, herby note.
• Cheese choice: Use another good-melting cheese in place of some or all of the sharp Cheddar.

Common mistakes to avoid

• Crowded tots: An uneven pile may heat and brown inconsistently; spread them in a single layer.
• Lumpy gravy: Adding all the milk at once can make the roux difficult to smooth; pour it in gradually while whisking.
• Burnt roux: Flour can catch if left unattended; whisk continuously and cook it only until browned and fragrant.
• Greasy filling: Too much rendered fat can make the gravy heavy; drain excess after the beef is mostly browned.
• Over-grilling: The tots and cheese can go from golden to too dark quickly; watch them closely under the grill.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until piping hot; the tater tots may be less crisp after storage.

Frequently asked questions