Best Horseradish Burgers With Havarti Recipes
MUSHROOM AND HORSERADISH HAMBURGERS (REDUCED FAT)
It is Friday again and that means it is another chance for me to try to invent a healthier burger. This week we actually wanted a beef burger so I wanted to try to get it low fat but still moist and tasty. I had the idea of a horseradish and mushroom burger and this is what came out of those thoughts. The mushrooms are used sort of in place of breadcrumbs and their high moisture content helps to keep things moist. I think I may have thought that the horseradish would have been a stronger taste but in reality it was rather mellow but nice. If you want more of a bite from the horseradish I would suggest spreading a bit of the horseradish sauce on your burger bun as much more in the mix might make it too moist to hold up. Cooking time includes the chilling time.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the onion, garlic and mushrooms into a food processor or chopper and blitz for about 40 seconds to a minute until everything is mixed and the mushrooms are finely chopped.
- Put the ground beef into a bowl and add the mixture you just blitzed, the horseradish sauce, stock cube and the egg white.
- Combine the mixture with your hands and then put into the fridge for about 30 minutes to let it firm up.
- Take out of the fridge and form into four equal sized patties.
- Then either fry them in a pan or do as I do and lightly brush them with very little extra virgin olive oil and grill them on a Foreman type grill. It takes about 8 minutes for them to be cooked through.
- Serve.
Nutrition Facts : Calories 180.2, Fat 5.9, SaturatedFat 2.6, Cholesterol 70.4, Sodium 278.5, Carbohydrate 4.2, Fiber 0.9, Sugar 2.2, Protein 26.3
HORSERADISH BURGERS
Make and share this Horseradish Burgers recipe from Food.com.
Provided by Beth Gambrell
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix well and grill or fry as desired.
GOURMET HORSERADISH HAMBURGERS
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
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
CHEDDAR-HORSERADISH BURGERS
A new twist to an old favorite from Everyday Foods. I like it with sharp cheddar cheese-double slice. Top with your favorite burger add-ons.
Provided by Caroline Cooks
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 610.6, Fat 37, SaturatedFat 16.4, Cholesterol 139.4, Sodium 510.7, Carbohydrate 27.5, Fiber 2.4, Sugar 3.5, Protein 40
HORSERADISH BURGERS WITH HAVARTI AND TOMATO REMOULADE
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
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.
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