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Cheddar-Horseradish Burgers

Fattier (versus leaner) cuts of meat and poultry make the juiciest burgers. To maximize flavor, season the outside of burgers in addition to the meat mixture.

  • prep: 25 mins
    total time: 35 mins
  • servings: 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

  1. Step 1

    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).

  2. Step 2

    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).

  3. Step 3

    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.

  4. Step 4

    Serve on English muffins (toasted on grill, if you like), with desired toppings.

Source
Everyday Food, July/August 2006

Reviews (7)

  • 2 Feb, 2013

    I usually make these with ground turkey instead if beef - works great.

  • 14 Sep, 2008

    OOPS! I guess one click is enough to post a comment!

  • 14 Sep, 2008

    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?

  • 14 Sep, 2008

    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?

  • 12 Sep, 2008

    sorry you are correct, the listing was in the directions, not in the ingredients, strange way to do it.

  • 12 Sep, 2008

    There is no amount, listed, for the salt or pepper

  • 5 Feb, 2008

    These were good but a little heavy on the salt. 1/2 tsp in the meat would be enough.