Cheddar-Horseradish Burgers

Prep Time:
25 mins
Total Time:
35 mins

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.


  • 1 ½ 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 ½ ounce each)

  • 4 English muffins, split horizontally

  • Desired toppings (leaf lettuce, sliced tomato, sliced onion, sliced pickles, ketchup, mustard, pickle relish)


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

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