"English" Pub Burger

English pub food flavors on English muffins!
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Sauce:

1 cup sour cream or creme fraiche

2 round tablespoons prepared horseradish, preferred brand Gold's

2 tablespoons grainy Dijon mustard

1/4 cup finely chopped fresh chives 

1/4 cup finely chopped fresh dill 

1 clove garlic, grated or pasted 

Salt

Burgers:

6 slices bacon, halved across

1 1/2 to 2 pounds (6-to-8-ounce patties) 80-percent ground sirloin

About 3 tablespoons grated onion (from a small white or yellow peeled onion)

Coarse salt and coarse black pepper 

2 tablespoons Worcestershire sauce

1 tablespoon neutral oil 

8 slices sharp yellow Cheddar cheese

4 sandwich-size English muffins 

Melted butter, to brush muffins

Dill pickle slices 

Watercress, 2 cups 

Directions

  1. Preheat the oven to 425 degrees F.
  2. Heat a cast-iron skillet over medium-high heat. 
  3. For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
  4. For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
  5. Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so. 
  6. While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
  7. Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce. 
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