I didn’t go back and check, but I’m pretty sure this is the first burger that I have posted here at Taste and Tell. And it’s not that I don’t like burgers, or that I don’t eat them. The exact opposite is true. The fact is, ever since I got married, my husband is the official hamburger maker. He makes one amazing burger. In fact, he is in charge of burgers and grilling – both are pretty much off limits for me. But let me tell you a secret – I sometimes want to make burgers. I see lots of recipes that sound delicious, and since my husband is not a recipe follower, it’s not like I can hand the recipe off to him, because he just won’t follow the recipe, and the end result would be something completely different.
So I decided to make burgers the other night. And even though they were delicious, they just might be the last burgers that I make. My husband was right there in the kitchen with me the whole time, watching with an eagle eye. It was like I had overstepped my boundaries. If there is a sort of “back seat driver” in the kitchen, my husband would have been one. I felt like a child, cooking my first meal!
But I guess if I never make another burger, (at least for dinner – I just realized I can make them for lunch when he is not home!), I’m glad I made this one. It was so delicious! It was a little different from the normal burgers we have. I loved the sour cream sauce and want to try it out on sandwiches. This was definitely a burger worth trying!
adapted from Every Day with Rachael Ray February 2009
Makes 4 burgers
8 slices smoked bacon
2 pounds ground sirloin
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
salt and pepper
8 ounces sliced cheddar cheese
1 cup sour cream
1/3 cup finely chopped flat leaf parsley
1/3 cup finely chopped chives
1 teaspoon dried dill
4 buns or rolls, split
1 bunch arugula
In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels. Discard all but 1 tablespoon bacon fat.
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.
Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill and lots of pepper.
Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some arugula. Slather the bun tops with the sour cream sauce and set into place.