RECIPES: Recipe Details

Rate This Burger 
No votes yet

SMOKY STEAK N’ ONION BURGERS WITH HORSERADISH MUSTARD CREAM AND WATERCRESS

I came up with this recipe, SMOKY STEAK N' ONION BURGERS WITH HORSERADISH CREAM AND WATERCRESS, because I love to grill steaks in the summer and like the combination of grilled onions and the smoky taste of the steaks you get from the grill. I thought the robust flavors of the horseradish and peppery watercress would complete this burger. My husband really liked this one.

Ingredients 

SAUTEED ONIONS
1 tablespoon Colavita extra virgin olive oil
1 tablespoon butter
3 sweet onions, Vidalia, Walla Walla, or Maui, peeled, cut in half and thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
HORSERADISH MUSTARD CREAM
1/4 cup sour cream 2 tablespoons prepared horseradish, drained
2 tablespoons Grey Poupon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
PATTIES
1 pound freshly ground chuck steak
1 pound freshly ground rib eye steak
1/4 cup Sutter Home Merlot wine
1/4 cup shallots, finely minced
2 garlic cloves, finely minced
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing the grill rack
6 kaiser rolls, split horizontally
12 tablespoons softened butter to be spread over cut sides of rolls 3 cups of watercress, cleaned and stems removed

Instructions 

DIRECTIONS Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill with a cover to medium-high. To make the sautéed onions put the olive oil and butter in a 10-inch fireproof skillet and place on grill rack to heat pan and oil and melt butter. Add the sliced onions, salt, and pepper. Cover grill and continue to sauté, checking and stirring frequently to prevent burning. The onions will be done in approximately 20 minutes. Remove from grill and leave onions in pan. Just before assembly of burgers, and when toasting the rolls, heat the onions up again in fireproof skillet on covered grill. To make the horseradish-mustard cream, mix the sour cream, horseradish, mustard, salt, and pepper in a small bowl. Cover and set aside in cool place until ready to use. To make the patties combine the chuck steak, rib-eye steak, wine, shallots, garlic, mustard, liquid smoke, Worcestershire sauce, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well with fingertips. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack, grill cover on, and cook, turning once, until done to preference, 2 to 5 minutes on each side for medium. Remove patties to platter and cover loosely with foil to rest and keep warm. Put the fireproof skillet with sautéed onions back on the grill rack and also place the buttered rolls, cut side down, on the grill rack to toast and warm. Remove onions and rolls for assembly. To assemble the burgers, place a generous amount of watercress on the bottom cut sides of rolls, then a patty, a generous amount of the horseradish cream and an equal amount of the sautéed onions, Add the roll tops and serve. Makes 6 burgers

Comments 

I noticed that a lot of the past winners exceeded the rule of 16 ingredients. Some recipes had over 20 ingredients in their recipes. Thank you for letting me enter this contest. I will look forward to hearing from you soon. Sincerely, Judith Cross