Archive for August 20th, 2011

Horseradish is related to the mustard family, which is probably why it works so well in this burger inundated with Cheddar and apple. If horseradish makes you wince, you can substitute spicy mustard, but the effect won’t be nearly as exciting.

Prep: 5 minutes
Grill: 7 minutes

– Long-handled spatula

– Because these burgers are sweet and pungent, they can be complemented with a wide variety of garnishes, from fruit (a few slices of apple or pear) to a selection of mustards (something aromatic and whole grain) or a garden vegetable, like a slice of sweet onion, a leaf of romaine lettuce, a dollop of coleslaw, or a few slices of dill pickle.
– If you want to add cheese, make it something that goes well with apple; an imported Swiss, some crumbled blue, or a slice of Cheddar all work well.
– Substitute pear for the apple.

Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire

2 pounds ground beef chuck, 85% lean
3 tablespoons jarred horseradish
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
4 ounces Cheddar cheese, shredded (1 cup)
½ apple, peeled, cored, and finely chopped
1/3 cup apple juice or apple cider
6 hamburger buns, split

1. Heat the grill as directed.
2. Using your hands, mix the beef, horseradish, salt, pepper, cheese, apple, and apple juice in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
4. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
5. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

Comments No Comments »