Ingredients
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8
-
2
-
2
-
2
-
-
8
-
1
-
1/3
-
1/3
-
1/3
-
4
-
1
-
-
-
Directions
The Adirondacker Burger,From Rachael Ray.,Well, this is my second attempt to review this, apparently the other one did not go thru. This is a great burger, we LOVED the sour cream sauce, the horseradish is perfect!! I did not have any dill, used some Montreal Seasoning. Also, used Iceberg lettuce, slices of red onions and fresh tomatoes from the garden when building the burger. O, also used a yellow xtra sharp cheddar instead of the white. Thanks for posting.,I halved the recipe, but otherwise followed the recipe. Loved the addition of horseradish, the sour cream sauce, and the arugula. DS opted for iceberg lettuce instead of arugula. This is a definite make again burger! Thanks for sharing.
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Steps
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1
Done
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In a Large Skillet, Cook the Bacon Over Medium-High Heat Until Crisp. Drain on Paper Towels. Discard All but 1 Tablespoon Bacon Fat. |
|
2
Done
|
in a Medium Bowl, Combine the Sirloin, Worcestershire Sauce and Horseradish; Season With Salt and Pepper. Form Into 4 Patties. Heat the Bacon Fat in the Skillet Over Medium-High Heat. Add the Beef Patties and Cook, Turning Once, For 8 Minutes For Medium. Melt the Cheese on Top of the Patties During the Last 2 Minutes of Cooking. |
|
3
Done
|
Meanwhile, in a Medium Bowl, Combine the Sour Cream, Parsley, Chives, Dill and Lots of Pepper. |
|
4
Done
|
Place the Cheeseburgers on the Roll Bottoms and Top Each With 2 Slices Bacon and Some Watercress. Slather the Bun Tops With the Sour Cream Sauce and Set Into Place. |
