You may also like
Categories:
ground chuck Worcestershire sauce horseradish Tabasco sauce celery ketchup cracker crumbs egg yolk kosher salt ground black pepper extra-virgin olive oil Cheddar cheese ketchup horseradish Worcestershire sauce lemon juice Tabasco sauce celery tops ground black pepper rolls
Viewed: 23 - Published at: 6 years agoIngredients
- 1 12 lbs ground chuck
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared horseradish
- 1 tablespoon Tabasco sauce
- celery leaves, finely chopped, a small handful
- 14 cup ketchup (Heniz Organic or Heinz Chili Sauce)
- 12 cup Ritz cracker crumbs or 12 cup fine dry breadcrumb
- 1 egg yolk, lightly beaten
- kosher salt
- fresh coarse ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 slices sharp cheddar cheese
- 34 cup ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons Tabasco sauce
- 2 tablespoons minced celery tops
- fresh coarse ground black pepper
- 4 brioche rolls, split and toasted
Method
- Heat a large cast-iron skillet or griddle over med-high heat.
- Make the burgersin a large bowl, combine the beef, Worcestershire sauce, horseradish, Tabasco, celery, ketchup or chili sauce, cracker crumbs or breadcrumbs, and egg yolk.
- Season with kosher salt and pepper and mix thoroughly.
- Score the meat into 4 equal portions and form them into patties slightly thinner at the center than at the edges.
- Add the oil to the hot skillet.
- Cook the burgers, flipping once, 10 minutes for medium.
- Top the burgers with the cheese for the last 2 minutes of cooking, tenting the skillet with foil, if you like, to help the cheese melt.
- While the burgers are cooking, make the saucestir the ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, and minced celery together in a small bowl; season with pepper.
- Place the burgers on the roll bottoms and top with the sauce.
- Set the roll tops in place.
