Monday, April 12, 2010

The Adirondacker

There is a beauty in hamburger that most people don't really understand.  Ground meat is as versatile as pasta. I will often just mix in dices leek, Worcester Sauce, bread crumbs, egg, and chopped garlic.  Just the variety of cheeses that could go on a burger can make the flavor change drastically.  There is nothing like a good Jalapeño cheddar!   I really love to hear about other people's creativity with their burgers.  For this reason, I am an avid fan of Rachel Ray.  She has a feature recipe in her magazine each month devoted to the nuance of the burger.  Bon appetit indeed.

(Source: Rachel Ray Magazine, Februrary 2010)

The Adirondacker


  • 8 slices smoked bacon
  • 2 pounds ground sirloin
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared horseradish
  • Salt and pepper
  • 8 ounces shredded or sliced extra-sharp white cheddar cheese
  • 1 cup sour cream
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 1/3 cup finely chopped chives (a generous handful)
  • 1/3 cup finely chopped dill (a generous handful)
  • 4 crusty kaiser rolls, split
  • 1 bunch watercress or arugula, chopped


  1. 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. 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. Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill and lots of pepper.
  4. 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.

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