Chicken Burger With Horseradish Sauce Recipes

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.

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.

Steps:

• Combine chicken, onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in bowl.
• Form 4 patties, 1" each.
• Coat large nonstick skillet with nonstick cooking spray.
• Place over medium heat.
• Add patties; cook, covered, until browned, 5 minutes.
• Turn; cook, covered, until no longer pink in center, about 5 minutes.
• Spread each bun half with 1 tb sauce.
• Use 1 lettuce leaf and top with burger.
• Creamy Horseradish Sauce: Combine sour cream, horseradish, vinegar and pepper in small bowl.
• Refrigerate, covered, for up to 3 days.

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.