Cheddar-Horseradish Burgers
- Comments()
- Prep Time 25 minutes
- Total Time 35 minutes
- Yield Serves 4
Ingredients
- 1 1/2 pounds ground beef chuck (80% lean)
- 3 to 4 tablespoons bottled white horseradish
- 1 tablespoon Worcestershire sauce
- Coarse salt and ground pepper
- Vegetable oil, for grates
- 4 slices cheddar cheese (about 1/2 ounce each)
- 4 English muffins, split horizontally
- Desired toppings (leaf lettuce, sliced tomato, sliced onion, sliced pickles, ketchup, mustard, pickle relish)
Directions
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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).
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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).
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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.
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Serve on English muffins (toasted on grill, if you like), with desired toppings.
I usually make these with ground turkey instead if beef - works great.
OOPS! I guess one click is enough to post a comment!
I think salt and pepper is a no-brainer. You use as much, or as little as you like. No? I just happen to be having a BBQ today and am going to do this with HALF of the burgers, just in case people don't love it. I am sure I will, but, just like my salsa, I make a mild version --just in case.
Anyway, salt and pepper should not need to be listed as ingredients, really, unless baking. It's subject to the tastes of the cooks/guests, right?
I think salt and pepper is a no-brainer. You use as much, or as little as you like. No? I just happen to be having a BBQ today and am going to do this with HALF of the burgers, just in case people don't love it. I am sure I will, but, just like my salsa, I make a mild version --just in case.
Anyway, salt and pepper should not need to be listed as ingredients, really, unless baking. It's subject to the tastes of the cooks/guests, right?
sorry you are correct, the listing was in the directions, not in the ingredients, strange way to do it.
There is no amount, listed, for the salt or pepper
These were good but a little heavy on the salt. 1/2 tsp in the meat would be enough.