Classic Roast Beef Sandwich
August 15, 2023
Pulled Pork Nachos
August 29, 2023
Sharp aged cheddar and creamy horseradish on this half pound hamburger has the perfect bite. This is a per burger recipe so you can make it for one or double it for two burgers. I originally had a burger like this at Max and Erma's about 20 years ago. I missed it so I had to make my own, of course, this one is better!
This recipe is set to make a medium burger and take it off the grill 5 degrees off of done. So if you take it off the grill at 155 and tent it with foil it will hit 160 in 5-10 minutes. If you prefer another, check the following temps.
Rare (not recommended by USDA for ground meats for safety reasons)
Medium: 140-145 degrees Fahrenheit, 6-7 minutes
Medium Well: 150-155 degrees Fahrenheit, 7-8 minutes
Well Done: Over 160 degrees Fahrenheit, 8-9 minutes
Recipe
Ingredients
Directions
Form the ground chuck into a pattie. Place on a cookie sheet and sprinkle with salt and pepper. Place back in refrigerator until ready. You can store in fridge for a couple hours if needed. Preheat grill to high.
In a small mixing bowl whisk mayonnaise and horseradish together. Set aside.
When grill is preheated. Remove the pattie from the refrigerator and place on the hot grill cook turning once until the internal temp is 155. About 4 minutes a side. Toast the cut side of the buns on the grill.
In the last few minutes put the horseradish mixture and then cheese on to melt. Once melted, remove from heat and let sit for 2 minutes then put on bun and serve with fries and lettuce, onions, and tomato as garnish.
