Horseradish Burgers With Havarti And Tomato Remoulade Recipes

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HORSERADISH BURGERS



Horseradish Burgers image

Use prepared horseradish and dijon mustard to amp up the flavor of your next burger!

Provided by Alyssa Brantley

Categories     Main

Number Of Ingredients 5

1 pound ground beef
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1 Tablespoon Dijon Mustard
1/4 cup prepared horseradish

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!

Nutrition Facts : ServingSize 1 burger, Calories 298 kcal, Carbohydrate 2 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 763 mg, Fiber 1 g, Sugar 1 g

HORSERADISH BURGERS WITH HAVARTI



Horseradish Burgers With Havarti image

Provided by Tyler Florence

Yield 8 burgers

Number Of Ingredients 9

2 pounds ground chuck
1/4 cup grated fresh or prepared horseradish
1/2 bunch fresh chives, minced
Sea salt and freshly ground black pepper
Canola oil
16 slices havarti cheese
8 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Cooked bacon, lettuce, sliced tomato, and onion, for serving

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.

HORSERADISH BURGERS WITH HAVARTI AND TOMATO REMOULADE



Horseradish Burgers with Havarti and Tomato Remoulade image

Anyone can grill a piece of meat and call it a hamburger, but creating a masterpiece takes a little bit of imagination. Mixing horseradish and chives into burgers will transform you into the Greek god of grilling right before your friends' eyes.

Yield serves 8, makes 2 1/4 cups remoulade

Number Of Ingredients 19

2 cups mayonnaise
1 tablespoon tomato paste
2 tablespoons capers, drained
1 garlic clove, coarsely chopped
1 1/2 teaspoons Dijon mustard
1 anchovy fillet, coarsely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Dash of Tabasco sauce
1 dill pickle, coarsely chopped
Sea salt and freshly ground black pepper
2 pounds ground chuck
1/4 cup grated fresh or prepared horseradish
1/2 bunch fresh chives, minced
Sea salt and freshly ground black pepper
Canola oil
16 slices Havarti cheese
8 large hamburger buns, split
Cooked bacon, lettuce, sliced tomato, and onion, for garnish

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.

GOURMET HORSERADISH HAMBURGERS



Gourmet Horseradish Hamburgers image

Since my hubby is from the horseradish capital of the world, I had to post this recipe! Found in the 1988 version of Favorite Foods from Century 21 (a cookbook I got from Grandma).

Provided by januarybride

Categories     Meat

Time 20m

Yield 8-10 burgers, 6-8 serving(s)

Number Of Ingredients 9

2 lbs ground beef (leaner the better)
1 cup soft breadcrumbs
6 tablespoons ketchup
4 teaspoons mustard
1/4 cup milk
1 teaspoon Worcestershire sauce
4 teaspoons horseradish
2 teaspoons salt
1 onion, finely minced

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).

Nutrition Facts : Calories 479.6, Fat 29.9, SaturatedFat 9.6, Cholesterol 104.2, Sodium 2975.8, Carbohydrate 17.8, Fiber 6.1, Sugar 6.2, Protein 36.6

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