It has been hot as hell in Chicago this week. So hot that I probably could have cooked these burgers just by setting them outside for a bit. Burgers are a Summer staple so we decided to revisit them for this week’s recipe swap.
I chose not to stand outside in front of a hot grill in the 100+ degree heat but instead cooked these up inside on my cast iron grill pan. The horseradish flavor was prevalent but not overwhelming. We like things hot so I wish I would’ve used a little bit more or used a hotter variety. I also changed up the recipe just a little bit by adding some cheese to the patty itself and a couple shakes of Worcestershire for just a little extra zing.
We kept it simple as far as toppings go, just dressing it with a super ripe tomato on a pretzel bun but I was longing for a couple of cool, creamy avocado slices to tie it all together.
- 1 Lb. Ground Beef
- 1/4 Cup Prepared Horseradish
- 1/4 Cup Fresh Parsley, chopped
- 4 Shakes Worcestershire Sauce
- 8 Slices Havarti Cheese, divided
- Hamburger Buns
- Condiments of choice
Preheat grill or place a cast iron grill pan over medium-high heat.
Combine the ground beef, horseradish, parsley, and Worcestershire in a bowl. Tear 4 slices of Havarti into small pieces and mix into the beef mixture. Form into 4 patties.
For medium rare, cook for 4 minutes per side, topping each burger with a slice of Havarti 1 minute prior to removing patties from the heat.
Transfer to buns and dress with the condiments of your choice.
Slightly adapted from I Was Born to Cook