Grilled Burgers With Horseradish And Cheese Recipes

CHEDDAR-HORSERADISH BURGERS

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.

HORSERADISH BURGERS

Steps:

• Mix all ingredients together until just mixed. Take care not to overwork the ground meat.
• Divide mixture into 4 evenly sized patties. Press a thumb print in the center of each burger patty (this helps the burgers cook flat).
• Heat a large (12") cast-iron or stainless-steel skillet over medium-high heat. Once hot, add all 4 burgers with a bit of space around each one.
• Cook for 3 to 4 minutes per side for medium, only turning 1x when the meat naturally releases from the frying pan.
• Serve with your favorite toppings and Enjoy!

HAMBURGER WITH DOUBLE CHEDDAR CHEESE, GRILLED VIDALIA ONION AND HORSERADISH MUSTARD

Steps:

• Preheat grill or a cast iron skillet to high.
• Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
• Whisk mustard and horseradish together in a small bowl.
• Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

TURKEY BURGERS WITH HORSERADISH AND CHEDDAR CHEESE

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.

GOURMET HORSERADISH HAMBURGERS

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).

HORSERADISH BURGERS WITH HAVARTI AND TOMATO REMOULADE

Steps:

• In a food processor, combine all the ingredients for the remoulade. Pulse a few times to combine. Cover the remoulade and pop it in the fridge while you make the burgers.
• 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 set them aside in the fridge while you prepare your grill.
• Preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it's important that you give the grill plenty of time to heat. Here is a restaurant tip to keep food from sticking to your grill: 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 nonstick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare. If you like well done, I can't help you.
• 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 off the small charred pieces; then toast the hamburger buns cut side down for 1 minute. Serve the burgers with the tomato remoulade and any garnish you like, such as bacon, lettuce, sliced tomato, or onion.

HORSERADISH BURGERS WITH HAVARTI

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.