Best Horseradish Burgers With Havarti And Tomato Remoulade Recipes

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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



Horseradish Burgers image

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

1 lb ground beef
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon seasoning salt

Steps:

  • Mix well and grill or fry as desired.

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

CHEDDAR-HORSERADISH BURGERS



Cheddar-Horseradish Burgers image

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

1 1/2 lbs ground chuck
3 -4 tablespoons bottled white horseradish
1 tablespoon Worcestershire sauce
coarse salt
black pepper
vegetable oil cooking spray
3 slices cheddar cheese (about 1/2 oz. each)
4 English muffins, split horizontally

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

OPEN-FACED BURGERS WITH HORSERADISH-CHEESE SAUCE



Open-Faced Burgers with Horseradish-Cheese Sauce image

Categories     Sandwich     Quick & Easy     Horseradish     Cheddar     Ground Beef     Pan-Fry     Sour Cream     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon unsalted butter
1 kaiser roll, halved
1/3 cup sour cream
1/2 cup grated extra-sharp Cheddar
1 tablespoon drained bottled horseradish
1 tablespoon minced bottled sweet pickle
1 teaspoon minced bottled pickled jalapeño chili (wear rubber gloves)
1 tablespoon vegetable oil
3/4 pound ground chuck, formed into two 1/2-inch-thick patties

Steps:

  • In a small saucepan combine the garlic paste and the butter and heat the mixture over moderately low heat, stirring, until the butter is melted. Brush the cut sides of the roll with the butter mixture and toast the roll halves lightly. In a saucepan combine the sour cream and the Cheddar, heat the mixture over moderately low heat, stirring occasionally, until the cheese is melted, but do not let it boil, and stir in the horseradish, the pickle, and the jalapeño chili. In a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking and in it cook the patties, seasoned with salt and black pepper, turning them once, for 8 minutes for medium-rare meat. Transfer the burgers to the roll halves and spoon the horseradish-cheese sauce over them.

HORSERADISH BURGER-A BURGER WITH A KICK.



Horseradish Burger-A Burger with a Kick. image

Yield serves 4

Number Of Ingredients 6

1 pound lean ground beef chuck
1/2 cup chopped yellow onion
1 tablespoon prepared horseradish
1 tablespoon prepared yellow mustard
1 tablespoon tomato sauce
1/2 teaspoon salt (or more to taste)

Steps:

  • In a medium bowl, combine the ground meat, onion, horseradish, mustard, tomato sauce, and salt. Mix well and form into 4 patties. Place in a large nonstick skillet and cook over medium heat to desired doneness, 3 to 4 minutes a side for medium-rare, 6 minutes if you prefer your burgers well-done (but dry!).

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.

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