© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Mike Mongeau
Found this in a Cooking Light magazine. It's important to season the ground beef and then let the mixture rest so the salt penetrates the meat. next. very gingerly pat portions of ground beef into patties so the burgers seem to barely hold together; the cooked burgers will be tender and less dense than if you pack the meat too tightly. Both of these tips work like a charm. Prep the fixings — the horseradish spread and caramelized onion and bacon relish — while the burgers rest in the fridge. Note: I like this best with a really good Kaiser roll and butter lettuce.
For the Patties:
1 pound ground sirloin
½ teaspoon kosher salt
To prepare the patties, divide beef into 4 portions, lightly shaping each into a ½-inch thick patty. Sprinkle evenly with salt. Cover and refrigerate 30 minutes.
For the Horseradish Spread:
1 tablespoon canola mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 teaspoons ketchup
Combine ingredients in a small bowl. Set aside.
For the Relish:
2 slices of applewood-smoked bacon, chopped
3 cups vertically sliced yellow onions
1 tablespoon finely chopped chives
1 teaspoon Worcestershire sauce
¼ teaspoon fresh ground black pepper
Cook bacon in a large nonstick skillet over medium-low heat until script. Remove bacon from pan with a slotted spoon. Add onion to drippings pan; cook 15 minutes or until golden brown. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl.
To put it all together:
4 1½ ounce hamburger buns or kaiser rolls
4 slices tomatoes
1 cup shredded lettuce
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 2 minutes on each side or until desired degree of doneness. Spread 1½ teaspoons horseradish spread on cut sides of each bun half. Top bottom half of each bun with 1 patty, ¼ cut relish, 1 tomato slice, ¼ cup lettuce, and top half of bun.