RECIPES: Recipe Details

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Will's Horsey-Pico Burgers

I had the best Bloody Mary ever about 15 years ago in a little dive in Norfolk, VA. After becoming a regular at the establishment and twisting the barkeep's arm, she let me in on the secret to the recipe - horseradish. Ever since, I have been searching for other uses for this favorite, pungent ingredient of mine.A few years later, I came up with the patty recipe contained here. A huge fan of a variety of picos and salsas, I began using them as condiments on a whim at a summer cookout when the traditional lettuce-tomato-onion line was too long. It didn't take long after to marry the horseradish burgers with this simple, yet deliciously fresh pico. The arugula was a recent addition, its peppery flavor marrying well with the others.


1.Roma Tomatoes, 1 lb
2.White Onion, 1 large
3.Cilantro, 1 bunch
4.Extra Virgin Olive Oil, 4 tablespoons
5.Balsamic Vinegar, 2 tablespoons
6.Pepper, 4 teaspoons (grinder set to grind peppercorns coarsely)
7.Ground Chuck, 1 lb.
8.Ground Sirloin, 1 lb.
9.Worcestershire Sauce, ¼ cup
10.Salt, 2 teaspoons
11.Prepared Horseradish, ¼ cup
Vegetable Oil for Grill
12.Arugula, 1 bunch
13.Kaiser Rolls, 6
14.Coarse Grain Dijon Mustard, 12 teaspoons


Pico -Wash Romas, then core, seed and dice. -Peel onion, then dice. -Wash cilantro, pat dry. Coarsely chop to yield ¼ cup. -Combine Diced Romas, ½ of the Diced Onion (set aside other ½) and Cilantro. -In a separate bowl, wisk together 2 tablespoons Olive Oil (remaining to be used later), 2 tablespoons Balsamic Vinegar and 2 teaspoons Pepper (other 2 teaspoons to be used later). -Pour over Roma mixture, mix lightly. -Set aside (If possible, cover and refrigerate.) Patties -Combine Chuck and Sirloin in large bowl. -Add ¼ cupWorcestershire, 2 teaspoons Salt, 2 teaspoons Pepper and the remaining ½ of the Diced Onion, mix well. -Fold in Horseradish. -Form into six 1-inch thick patties. -Turn on grill to high. -Once hot, brush the grill rack with oil grill. -Cook at high temperature for 4 minutes each side, turning only once. -Remove patties onto a clean plate. Rolls and service -Wash arugula, pat dry. Cut off stems to bottom of leaves. -Cut rolls in half. Lightly brush cut sides with Olive Oil. -Turn grill down to medium heat. -Scrape grilling surface to remove any pieces of burger left behind. -Brush the grill rack with oil again. -Place rolls on grill cut side down. -Grill for 2 minutes, then remove. -Spread each bottom half of roll with 2 teaspoons Mustard. -Top with a layer of 4-5 arugula leaves -Top with a burger patty. -Spoon on 3 tablespoons of Pico. -Place on top half of roll. Serve immediately. Makes 6 Burgers.