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Better Cheddar Burger

Prime rib, horseradish, and cheddar cheese on rye - I like it as a sandwich, so what about a burger? And burgers on rye bread just didn't feel like a burger, so what I REALLY like in rye are those crunchy caraway seeds. The Better Cheddar Burger was the solution!


1-1/2 Tablespoons olive oil
1-1/2 Tablespoons prepared horseradish
3 tsp. Grey Poupon dijon mustard
1/3 cup reduced fat mayonnaise
1/3 cup sour cream
1-1/2 tsp. caraway seeds
1 Tablespoon olive oil
2 large red bell peppers, seeded, cut into 12 strips

1-1/2 lb. ground sirloin
1 tsp. sea salt
1 tsp. paprika
1/2 tsp. freshly ground pepper
6 slices sharp cheddar cheese
6 Kaiser rolls


Preheat grill for 10 minutes. In a small bowl, combine oil, horseradish, mustard, mayonnaise, and sour cream, mixing well to combine. Stir in caraway seeds. Set aside. In another small bowl, coat cut pepper strips with olive oil.Brush grill lightly with oil and place strips on grill. Broil until soft 2-3 minutes. Remove from grill. Using a wooden spoon, in a medium bowl combine sirloin, sea salt, paprika, and pepper. Form loosely into 6 patties. Grill four to five minutes on each side, until internal temperature is 160 degrees. Place one cheese slice on each burger, close lid or cover with metal lid to melt cheese (2-3 minutes). Remove to plate. Grill rolls cut side down for 30 seconds. Brush bottom half with sauce; top with burger, form an x with two pepper strips on top of burger. Spread rest of sauce on cut half of top bun and place on burger. Serve six.


It gets really humid during the summer, and it's more than one day that I long for fall, with its heavy bread, soups, and prime rib. This burger with oven roasted fries and cole slaw reminds me autumn can't be far behind!