Horseradish Burgers Food

HORSERADISH BURGERS

Steps:

• Mix all ingredients together until just mixed. Take care not to overwork the ground meat.
• Divide mixture into 4 evenly sized patties. Press a thumb print in the center of each burger patty (this helps the burgers cook flat).
• Heat a large (12") cast-iron or stainless-steel skillet over medium-high heat. Once hot, add all 4 burgers with a bit of space around each one.
• Cook for 3 to 4 minutes per side for medium, only turning 1x when the meat naturally releases from the frying pan.
• Serve with your favorite toppings and Enjoy!

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.

RAREBIT SMASH BURGERS WITH PUB POTATOES AND HORSERADISH SAUCE

Steps:

• Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.
• Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.
• Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.
• Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.
• Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.

CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW

Steps:

• For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
• For the mustard: In another small bowl, whisk together the mustard and horseradish.
• For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
• Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
• Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.

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.

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.

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).

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

Steps:

• Mix well and grill or fry as desired.

"ENGLISH" PUB BURGER

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat.
• For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
• For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
• Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
• While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
• Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.

HORSERADISH BURGERS WITH HAVARTI AND TOMATO REMOULADE

Steps:

• In a food processor, combine all the ingredients for the remoulade. Pulse a few times to combine. Cover the remoulade and pop it in the fridge while you make the burgers.
• 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 set them aside in the fridge while you prepare your grill.
• Preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it's important that you give the grill plenty of time to heat. Here is a restaurant tip to keep food from sticking to your grill: 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 nonstick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare. If you like well done, I can't help you.
• 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 off the small charred pieces; then toast the hamburger buns cut side down for 1 minute. Serve the burgers with the tomato remoulade and any garnish you like, such as bacon, lettuce, sliced tomato, or onion.

TURKEY BURGERS WITH HORSERADISH AND CHEDDAR CHEESE

Steps:

• Heat a nonstick skillet over medium-high heat.
• In a medium bowl, mix together the meat, horseradish, Cheddar pieces, scallions, and grill seasoning. Form 4 patties and drizzle them with EVOO. Cook the burgers for 5 to 6 minutes on each side. Spread mustard on the bun bottoms and cranberry sauce on the bun tops. Place the burgers on the bun bottoms, top with romaine leaves, and set the bun tops in place. Serve fancy chips alongside.

BURGERS WITH SAUTEED ONIONS AND HORSERADISH SAUCE

Steps:

• In a bowl, combine first 4 ingredients and season with salt and pepper.
• Set aside.
• In another bowl, gently knead the meat with the garlic, seasonings until well combined.
• Shape into 4 patties.
• Heat a medium sized pan to medium high heat.
• Add the oil and saute the onions until browned.
• Remove from pan and keep warm.
• In same pan, add the patties, cook until browned on both sides and cooked to desired doneness.
• Toast buns.
• Place patties on bottom buns, divide oinions on burgers and top with horseradish sauce.
• Top with remaining bun top.

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.

CHEDDAR-HORSERADISH BURGERS

Steps:

• Heat grill to medium-high.
• In a medium bowl, place beef, horseradish, Worcestershire sauce, and dash of coarse salt and pepper.
• Mix very gently with a fork to combine, being careful not to over work meat.
• Gently form 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 to keep burgers flat during grilling.
• Moisten a folded paper towel with oil; holding with tongs--rub over grill grate. Season burgers again with salt and pepper, if desired.
• Grill 4-7 minutes per side for medium-rate, placing cheese on second side for last 3 minutes.
• Serve in grill-toasted English muffins with your choice of add-ons.