| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 1 |
tb |
Unsalted butter |
| 1 |
|
Kaiser roll; halved |
| 1/3 |
c |
Sour cream |
| 1/2 |
c |
Grated extra-sharp Cheddar |
| 1 |
tb |
Drained bottled horseradish |
| 1 |
tb |
Minced bottled sweet pickle |
| 1 |
ts |
Minced bottled pickled jalapeño; (wear rubbergloves) |
|
|
; chili |
| 1 |
tb |
Vegetable oil |
| 3/4 |
lb |
Ground chuck; formed into two |
|
|
; 1/2-inch-thick |
|
|
; patties |
INSTRUCTIONS
In a small saucepan combine the garlic paste and the butter and heat the
mixture over moderately low heat, stirring, until the butter is melted.
Brush the cut sides of the roll with the butter mixture and toast the roll
halves lightly. In a saucepan combine the sour cream and the Cheddar, heat
the mixture over moderately low heat, stirring occasionally, until the
cheese is melted, but do not let it boil, and stir in the horseradish, the
pickle, and the jalapeño chili. In a heavy skillet (preferably
cast-iron) heat the oil over moderately high heat until it is hot but not
smoking and in it cook the patties, seasoned with salt and black pepper,
turning them once, for 8 minutes for medium-rare meat. Transfer the burgers
to the roll halves and spoon the horseradish-cheese sauce over them.
Serves 2.
Gourmet May 1990
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