GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING
This is my favorite recipe! We had these at my niece's birthday party, and it was a hit. They are the moistest turkey burgers you will ever have. I usually make a double batch and form into patties and then freeze them. Pull them out when you are ready to grill! Delicious and moist! Best burgers ever!
Provided by juersey
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
- Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
- Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 53 g, Cholesterol 86.1 mg, Fat 10.1 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 2.5 g, Sodium 426.3 mg, Sugar 14.4 g
GRILLED BURGERS WITH HORSERADISH SAUCE
These burgers are a twist on the traditional backyard favorite. A dollop of dill and horseradish dressing gives extra bite to this standard. They are made with lean ground beef to keep the fat content low, and includes grated carrots and chopped fresh mushrooms to sneak in some veggies.-Deb Anderson, Joplin, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the sour cream, dill, onion, pickle relish and horseradish; cover and refrigerate. In another bowl, combine the first eight burger ingredients. Crumble beef over mixture and mix well. Shape into six 1/2-in.-thick patties., Grill patties, covered, over medium-hot heat for 3-4 minutes on each side or until meat is no longer pink. Serve on buns with lettuce, tomato and horseradish sauce.
Nutrition Facts : Calories 418 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 688mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW
Steps:
- For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
- Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
- For the mustard: In another small bowl, whisk together the mustard and horseradish.
- For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
- Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
- Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.
CHEDDAR-HORSERADISH BURGERS
Fattier (versus leaner) cuts of meat and poultry make the juiciest burgers. To maximize flavor, season the outside of burgers in addition to the meat mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat grill to medium-high. In a medium bowl, place beef, horseradish, Worcestershire sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
- Gently form meat 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 (this helps keep burgers flat during grilling).
- Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper. Grill 4 to 7 minutes per side for medium-rare, placing cheese on second side for last 3 to 4 minutes of cooking.
- Serve on English muffins (toasted on grill, if you like), with desired toppings.
BURGERS WITH SAUTEED ONIONS AND HORSERADISH SAUCE
Make and share this Burgers With Sauteed Onions and Horseradish Sauce recipe from Food.com.
Provided by Lori Mama
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine first 4 ingredients and season with salt and pepper.
- Set aside.
- In another bowl, gently knead the meat with the garlic, seasonings until well combined.
- Shape into 4 patties.
- Heat a medium sized pan to medium high heat.
- Add the oil and saute the onions until browned.
- Remove from pan and keep warm.
- In same pan, add the patties, cook until browned on both sides and cooked to desired doneness.
- Toast buns.
- Place patties on bottom buns, divide oinions on burgers and top with horseradish sauce.
- Top with remaining bun top.
Nutrition Facts : Calories 470.4, Fat 21.8, SaturatedFat 9.1, Cholesterol 118, Sodium 640.2, Carbohydrate 27.1, Fiber 1.9, Sugar 5.3, Protein 39.1
RAREBIT SMASH BURGERS WITH PUB POTATOES AND HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.
- Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.
- Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.
- Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.
- Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.
TURKEY BURGERS WITH HORSERADISH AND CHEDDAR CHEESE
Steps:
- Heat a nonstick skillet over medium-high heat.
- In a medium bowl, mix together the meat, horseradish, Cheddar pieces, scallions, and grill seasoning. Form 4 patties and drizzle them with EVOO. Cook the burgers for 5 to 6 minutes on each side. Spread mustard on the bun bottoms and cranberry sauce on the bun tops. Place the burgers on the bun bottoms, top with romaine leaves, and set the bun tops in place. Serve fancy chips alongside.
SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill pan or outdoor grill to high.
- Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
- Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
- While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.
GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE
This burger and the side that follows are fancy enough to entertain with and much more affordable than steaks and lobster for your crew!
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill pan or outdoor grill to high.
- In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
- Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
- While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).
HORSERADISH BURGERS
Burgers with a horseradish steak sauce mixture.
Provided by WENDEE_H
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat an outdoor grill for high heat.
- In a bowl, mix 6 tablespoons steak sauce, horseradish, parsley, and green onion. Form the ground beef into 4 patties. Brush the patties with the remaining steak sauce.
- Place patties on the grill, and brush with the remaining steak sauce. Grill for 6 to 8 minutes per side, or until meat is no longer pink. Top with Muenster cheese and the horseradish sauce, and serve on buns.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 27.9 g, Cholesterol 132.9 mg, Fat 35.2 g, Fiber 2.1 g, Protein 39.3 g, SaturatedFat 15.5 g, Sodium 995.8 mg, Sugar 1 g
HORSERADISH BURGERS
"My husband and I love to grill burgers year-round," relates Chris Anderson of Morton, Illinois. "This variation with a creamy and flavorful filling is a bit with our family and friends."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine beef, steak sauce and seasoned salt; mix well. Shape into 16 thin patties. In a small bowl, combine cream cheese, horseradish and mustard. Spoon about 1 tablespoonful into the center of half of the patties; top with remaining patties. Press edges to seal., Grill, covered, over medium-hot heat for 6-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns.
Nutrition Facts : Calories 387 calories, Fat 20g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 552mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
HORSERADISH BURGERS WITH HAVARTI
Provided by Tyler Florence
Yield 8 burgers
Number Of Ingredients 9
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.
OPEN-FACED BURGERS WITH HORSERADISH SAUCE AND GREEN BEANS
Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with only one pot to clean up.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Form beef into four patties; season with salt and pepper. In a large skillet, heat oil over medium. Add patties; cook 6 to 8 minutes per side for medium. Transfer to a plate, and tent with aluminum foil; set aside.
- To skillet, add green beans, onion, and cup water; season with salt and pepper. Cover, and cook, tossing occasionally, until beans are crisp-tender, 5 to 7 minutes. Uncover, and cook, tossing, until water has evaporated, about 2 minutes.
- Make sauce: In a small bowl, stir together mayonnaise, parsley, and horseradish; season with salt and pepper. Place tomato slices and burgers on toast; top with horseradish sauce, and serve with green beans.
Nutrition Facts : Calories 487 g, Fat 20 g, Fiber 7 g, Protein 41 g
OPEN-FACED BURGERS WITH HORSERADISH-CHEESE SAUCE
Categories Sandwich Quick & Easy Horseradish Cheddar Ground Beef Pan-Fry Sour Cream Gourmet
Yield Serves 2
Number Of Ingredients 10
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.
MUSTARD-SEED-CRUSTED BURGERS WITH HORSERADISH SLAW
Yield Makes 4
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, sour cream, and horseradish in medium bowl to blend. Season with salt and pepper. Form ground beef into four 1/3-pound burgers, each about 3 3/4 inches in diameter and 1/2 inch thick. Sprinkle both sides of burgers with salt and pepper. Spread mustard seeds on small plate. Press both sides of burgers firmly into mustard seeds.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add burgers and cook until brown on both sides and pink in center, about 4 minutes per side. Arrange roll bottoms on each of 4 plates. Transfer burgers to roll bottoms. Stir lettuce into horseradish mixture to coat. Divide lettuce mixture atop hamburgers. Cover each burger with roll top and serve.
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
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.
PUB STYLE VEGAN BURGERS WITH CARAMELIZED ONIONS AND HORSERADISH SAUCE
Steps:
- CARAMELIZED ONIONS- heat oil in a large skillet over medium high heat, then add onions and saute until translucent, about 6 minutes. Lower heat to very low and cook 45 minutes. Add salt and pepper then set aside to cool. HORSERADISH SAUCE- combine all ingredients in a blender or food processor until smooth. Done! Prepare the burgers and the bacon according the package directions. Toast the English muffins. Assemble your sandwich: Smear horseradish sauce on English muffins, top with burger, then bacon, caramelized onions next, then lettuce and tomato. Serve with chips or a hearty soup. Just a suggestion.
COOK'S COUNTRY SKILLET BURGERS WITH SAUTEED ONIONS AND HORSERADISH
Yield 4
Number Of Ingredients 10
Steps:
- 1. Combine sour cream, horseradish, chives, and lemon juice in bowl. Season with salt and pepper to taste; set aside. Gently knead beef, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl until well combined. Shape into four ¾-inch-thick patties and press shallow divot in center of each. 2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer burgers to plate and tent loosely with aluminum foil. 3. Pour off all but 1 tablespoon fat from pan. Cook onion over medium-high heat until browned, 6 to 8 minutes. Place burgers on bun bottoms and top with onions and horseradish sauce. Serve.
SPICY 'MARY BURGERS WITH HORSERADISH MAYO
These "bloody mary" burgers are spicy and juicy thanks to the tomato juice in the recipe. Enjoy!!
Provided by SVSOUZA
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine tomato juice, egg, bread crumbs, dried tomato, Worcestershire sauce, celery salt, hot sauce, and garlic if desired. Add ground beef and gently mix with a fork just until ingredients are evenly blended.
- Divide meat mixture into 4 equal portions. With your hands, shape burgers into 3/4/-inch-thick patties.
- If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours.
- Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds; click here for details).
- For charcoal grill: Before you put the grill over the hot coals, brush it with a generous coat of oil. For gas grill: When hot, brush grill with a generous coat of oil.
- In a small bowl, with a fork, mix mayonnaise and horseradish to blend.
- Lay patties on well-oiled grill (close lid if using gas) and cook 5 minutes. Turn burgers with a wide spatula and continue cooking until meat is no longer pink in center (cut to test), about 5 minutes longer.
- Spread hamburger buns with horseradish mayonnaise. Transfer burgers to buns and garnish to taste.
Nutrition Facts : Calories 546.3, Fat 27.5, SaturatedFat 8.2, Cholesterol 146.3, Sodium 800.8, Carbohydrate 37.4, Fiber 1.8, Sugar 7.9, Protein 35.8
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