Gourmet Horseradish Hamburgers Food

CHEDDAR-HORSERADISH BURGERS

Steps:

• Heat grill to medium-high. In a medium bowl, place beef, horseradish, Worcestershire sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
• Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each patty (this helps keep burgers flat during grilling).
• Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper. Grill 4 to 7 minutes per side for medium-rare, placing cheese on second side for last 3 to 4 minutes of cooking.
• Serve on English muffins (toasted on grill, if you like), with desired toppings.

HORSERADISH BURGERS

Steps:

• In a bowl combine beef, steak sauce and salt; mix well.
• Shape into 16 patties.
• In a small bowl, combine cream cheese, horseradish and mustard.
• Spoon about 1 Tblsp into the center of half of the patties; top with remaining patties.
• Press edges to seal.
• Grill, uncovered, over medium-heat for 10 minutes on each side or until meat is no longer pink.
• Serve on buns.

HORSERADISH BURGERS WITH HAVARTI

Steps:

• Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill.
• Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it's important that you give it plenty of time to heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.
• When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.
• Rub the grill rack with the same paper towel as before to clean the small charred pieces, then toast the hamburger buns cut-side down for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as bacon, lettuce, sliced tomato, and onion.

HORSERADISH BURGERS

Steps:

• Mix well and grill or fry as desired.

GRILLED BURGERS WITH HORSERADISH SAUCE

Steps:

• In a small bowl, combine the sour cream, dill, onion, pickle relish and horseradish; cover and refrigerate. In another bowl, combine the first eight burger ingredients. Crumble beef over mixture and mix well. Shape into six 1/2-in.-thick patties., Grill patties, covered, over medium-hot heat for 3-4 minutes on each side or until meat is no longer pink. Serve on buns with lettuce, tomato and horseradish sauce.

GOURMET HORSERADISH HAMBURGERS

Steps:

• Combine beef and bread crumbs. Then add remaining ingredients and mix well. Form into 8-10 patties. Pan fry to desired doneness (recommended medium to medium-well).

OPEN-FACED BURGERS WITH HORSERADISH-CHEESE SAUCE

Steps:

• In a small saucepan combine the garlic paste and the butter and heat the mixture over moderately low heat, stirring, until the butter is melted. Brush the cut sides of the roll with the butter mixture and toast the roll halves lightly. In a saucepan combine the sour cream and the Cheddar, heat the mixture over moderately low heat, stirring occasionally, until the cheese is melted, but do not let it boil, and stir in the horseradish, the pickle, and the jalapeño chili. In a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking and in it cook the patties, seasoned with salt and black pepper, turning them once, for 8 minutes for medium-rare meat. Transfer the burgers to the roll halves and spoon the horseradish-cheese sauce over them.

GOURMET BEEF BURGERS

Steps:

• Heat oil in large, non-stick skillet until hot; add onion.
• Cook and stir until onion is browned, about 10 minutes.
• Add green pepper and mushrooms.
• Cook and stir until mushrooms are browned, about 8 minutes.
• Stir in wine.
• Simmer until reduced.
• Stir in beef broth, thyme, salt and pepper.
• Simmer, covered, until green pepper is limp.
• Divide beef into 4 equal parts.
• Shape beef into patties to match the shape of the French rolls.
• Broil beef patties 4 inches from source of heat 4 minutes.
• Flip patties.
• Broil 4 minutes longer for rare, or until desired doneness.
• Place patties on half of each roll.
• Top each patty with 3/4 cup mushroom mixture.