Ingredients
- 1 pound USDA prime grade ground beef
- 1 tablespoon prepared horseradish puree
- 1 tablespoon minced garlic
- Salt and pepper
- 4 (2-ounce) slices of Havarti cheese
- 4 onion rolls, split in half
- 2 tablespoons butter, room temperature
Directions
Preheat the grill. In a mixing bowl, combine the beef , horseradish, and garlic. Mix thoroughly. Season the beef with salt and pepper. Divide the mixture into four balls and form into firm round 3/4-inch patties. Place the patties on a hot grill. Cook the burgers for 4 to 5 minutes on each side for medium. During the last couple of minutes of cooking, place a slice of cheese on each patty. After the cheese has melted remove the burgers from the grill. Spread each half of the rolls with the butter. Place the rolls on the grill and cook for about 30 seconds to lightly toast the bread. Place the burger in-between each bun. Garnish each burger according to taste.
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By jenibelle
Bloomington, IN
on July 26, 2009
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I followed the recipe exactly, except I grilled the burgers over charcoal & hickory chips. My guys said that it was better than any restaurant burger they've ever had. Try it with a little sweet BBQ on top too...YUM!
By mrseaman_10559900
ocala, FL
on June 16, 2008
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very good.....big hit......your the MAN
By ChefinTx
Dallas, TX
on March 01, 2008
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My husband and I just finished wolfing down this burger. It was so delicious, I'm threatening to finish the leftovers. Seriously, it was so easy. I like burgers where you can really taste the meat. Juicy burgers with BIG flavor and this recipe delivers all of that. The only changes I made were to use 1.2 lbs. of ground certified Angus beef split between chuck and sirloin - about a 60/40 split between the two. Also, used the garlic press to get the garlic really small, so I only used about 1/2 tablespoon. This was plenty, and I LOVE garlic. A good burger needs salt, so I also added a teaspoon and a half of Kosher salt and some fresh cracked pepper. Finally, I didn't use the grill, but instead my favorite cast iron skillet. So moist! The Havarti on top was melted a little more with the help of my broiler.
Even tho I added my own touches, I would never have thought of adding horseradish and garlic to my burger, or ever thought that doing would into my new favorite burger recipe - for that it deserves 5 stars. Thanks Emeril, now I can BAM!
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