the adirondacker | smokey cheeseburger
Named after the area where Rachael spent her childhood, this burger is full of savory flavors. Another great burger idea from Rachael Ray!
Ingredients:
8 slices smoked bacon
2 pounds ground sirloin
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
Salt and pepper
8 ounces shredded or sliced extra sharp white cheddar cheese
1 cup sour cream 1/3 cup finely chopped flat-leaf parsley (a generous handful)
1/3 cup finely chopped chives (a generous handful)
1/3 cup finely chopped dill (a generous handful)
4 crusty kaiser rolls, split
1 bunch watercress or arugula, chopped
Instructions:
In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels. Discard all but 1 tablespoon bacon fat.
In a medium bowl, combine the sirloin, Worcestershire sauce and horseradish; season with salt and pepper. Form into 4 patties. Heat the bacon fat in the skillet over medium-high heat. Add the beef patties and cook, turning once, for 8 minutes for medium. Melt the cheese on top of the patties during the last 2 minutes of cooking.
Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill and lots of pepper.
Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some watercress. Slather the bun tops with the sour cream sauce and set into place.
Ingredients:
8 slices smoked bacon
2 pounds ground sirloin
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
Salt and pepper
8 ounces shredded or sliced extra sharp white cheddar cheese
1 cup sour cream 1/3 cup finely chopped flat-leaf parsley (a generous handful)
1/3 cup finely chopped chives (a generous handful)
1/3 cup finely chopped dill (a generous handful)
4 crusty kaiser rolls, split
1 bunch watercress or arugula, chopped
Instructions:
In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels. Discard all but 1 tablespoon bacon fat.
In a medium bowl, combine the sirloin, Worcestershire sauce and horseradish; season with salt and pepper. Form into 4 patties. Heat the bacon fat in the skillet over medium-high heat. Add the beef patties and cook, turning once, for 8 minutes for medium. Melt the cheese on top of the patties during the last 2 minutes of cooking.
Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill and lots of pepper.
Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some watercress. Slather the bun tops with the sour cream sauce and set into place.
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