ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Gouda Burgers with Horseradish Butter, Grilled Onions, and Arugula

Photo: Alison Miksch; Styling: Linda Hirst

Hands-on time 22 mins
Total time 22 mins

Makes 4 servings


  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons prepared horseradish
  • 2 teaspoons finely minced garlic
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon salt, divided
  • 1 pound 80% lean ground chuck
  • 3 tablespoons dry red wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 4 (3/4-ounce) slices smoked gouda cheese
  • 4 (1/4-inch-thick) red onion slices
  • 4 potato rolls, split horizontally
  • 8 thin tomato slices
  • 3/4 cup baby arugula

How to Make It

  1. Combine first 4 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.

  2. Combine ground beef and red wine in a medium bowl; mix gently. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  3. Heat a grill or grill pan over medium-high heat; coat with cooking spray. Place patties on grill, seasoned sides down, and sprinkle with remaining 1/4 teaspoon each salt and pepper. Grill 3 minutes; flip patties and grill 4 more minutes or until desired degree of doneness. Top each patty with 1 slice cheese during last 30 seconds of cooking. Remove burgers from grill; cover loosely with foil. Grill onion slices 3 minutes on each side or until softened and lightly charred.

  4. Spread 3 tablespoons horseradish butter evenly over cut sides of rolls; grill, cut sides down, 1 minute or until lightly toasted. Remove rolls from grill, and spread remaining horseradish butter over roll bottoms; top with tomato slices, patties, onion slices, arugula, and bun tops.