These top-rated cast-iron burgers prove that you don't have to own a grill to enjoy juicy, amazingly flavorful hamburgers.
1 pound ground sirloin
1/2 teaspoon kosher salt
1 tablespoon canola mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 teaspoons ketchup
2 applewood-smoked bacon slices, chopped
3 cups vertically sliced yellow onion
1 tablespoon finely chopped chives
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
4 (1 1/2-ounce) hamburger buns or Kaiser rolls
4 (1/4-inch-thick) tomato slices
1 cup shredded lettuce
How to Make It
To prepare the patties, divide beef into 4 portions, lightly shaping each into a 1/2-inch-thick patty. Sprinkle evenly with salt. Cover and refrigerate 30 minutes.
To prepare horseradish spread, combine mayonnaise and next 3 ingredients (through ketchup) in a small bowl. Set aside.
To prepare relish, cook bacon in a large nonstick skillet over medium-low heat until crisp. Remove bacon from pan with a slotted spoon. Add onion to drippings in pan; cook 15 minutes or until golden brown. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl.
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 2 minutes on each side or until desired degree of doneness. Spread 1 1/2 teaspoons horseradish spread on cut sides of each bun half. Top bottom half of each bun with 1 patty, 1/4 cup relish, 1 tomato slice, 1/4 cup lettuce, and top half of bun.
These reminded me of a patty-melt, though not so greasy. I cooked mine in my cast-iron skillet 3 minutes per side and they were succulent! Good recipe! I did put a little side of ketchup on my plate, too, because I gotta have the ketchup with the burger, and I used light whole-grain hamburger buns. Other than that, I followed the recipe to the letter. Very tasty and satisfying dinner. I served it with a side of slaw, and a glass of red wine!
These were the best hamburgers I ever made! I believe that the short handling time and the salt prior to cooking must be the reason. I loved the sauce, too. I put mine on the grill instead of the skillet and they were so yummy. I have made these several times, sometimes without the onions, and they always turn out great.
I am a hamburger snob, and I thought these were pretty good. I do not care for dijon or horseradish, but I'm so anal about following recipes that I bit the bullet. It was a nice tasting burger, but there were a few times where I had to catch my breath b/c my nose was burning from all the horseradish. I would make it again, but would probably tone down the spread and maybe add a slice of cheese. We used whole wheat buns instead of the recommended kaiser rolls.
A fabulous recipe! Loved the horseradish sauce and grilled onions with applewood smoked bacon. Very decadent. Suggestions for making it 2nd time around: add extra horseradish and ketchup to sauce, add 1-2 slices extra bacon (can never have enough bacon!), and season the meat. You could even try doing half ground meat, half ground pork for another layer of flavor! Serve with baked sweet potato fries. Enjoy :)
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