Horseradish Burgers Recipes

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:

• 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.

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.

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.

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.

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.

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.

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).

Steps:

• Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.
• Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 mins on each side until golden.
• Meanwhile, mix the remaining dill with the mayonnaise and spread a little onto the base of each roll. Toss the watercress in the lemon juice and put a handful on each roll base. Top with a burger and finish with slices of cucumber and radish. Replace roll tops to serve, if you like, or serve them alongside.

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.

Steps:

• Mix well and grill or fry as desired.