For these burgers, Martha loves Milton Creamery's Prairie Breeze cheddar and Challerhocker Swiss, both available at Murray's Cheese. Grate the horseradish and add it to the cheeses right before grilling; it quickly loses its potency once grated.
- Total Time:
- Servings: 8
Photography: Linda Pugliese
Source: Martha Stewart Living, July/August 2016
- 1 1/2 cups coarsely grated aged cheddar (4 1/2 ounces)
- 1 1/2 cups coarsely grated aged Swiss (5 ounces)
- 5 teaspoons freshly grated horseradish, or prepared horseradish to taste
- 3 pounds grass-fed ground beef chuck (85 percent lean)
- Coarse salt and freshly ground pepper
- Safflower oil, for brushing
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 8 brioche buns, split
- 4 tablespoons unsalted butter, melted
- 8 slices (1/4-inch-thick) large, ripe red tomato
- 16 slices crisp-cooked bacon (1 pound)
- 8 small lettuce leaves
- Bread-and-butter pickle slices
Preheat grill to medium. Combine both cheeses and horseradish. Gently form beef into 8 patties, each about 4 inches in diameter. Season generously with salt and pepper. Brush grates with oil; grill burgers 4 minutes. Flip; top each with just over 1/4 cup cheese mixture. Cover grill and cook, about 4 minutes more for medium-rare. Remove burgers from grill; let rest 5 minutes before assembling.
Combine mayonnaise and ketchup. Brush split sides of buns with butter; grill until lightly toasted. Season tomato with salt and pepper. Sandwich burgers in buns with mayonnaise mixture, tomato, bacon, lettuce, and pickles.