Pub-Style Burger with Horseradish Sauce
You don't have to dine out to get a taste of pub-style burger. You can make it right at the comfort of your own home.
Equipment
- Large mixing bowl
- 10-inch cast iron or heavy-bottomed skillet
- Instant-read thermometer
- Spatula or burger flipper
- Small mixing bowl (for horseradish sauce)
Ingredients
- 2 pounds ground beef sirloin 900g
- 4 large burger buns or rolls of your choice
- ¼ cup breadcrumbs 30g
- ¾ cup sour cream 180g
- ¼ cup Worcestershire sauce 60ml
- ¼ cup chives chopped
- ¼ cup applesauce unsweetened, 60g
- ¼ cup prepared horseradish 60g
- ¼ cup fresh parsley finely chopped, 15g
- 1 tablespoon olive oil 15ml
- 1 small bunch watercress tough stems removed, about 2 oz / 55g
- 1 teaspoon salt 6g, or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 4 leaves butterhead or romaine lettuce
- 1 medium tomato sliced into 4 rounds
- 1 medium red onion sliced into rings
Instructions
- In a small bowl, mix together the sour cream, prepared horseradish, unsweetened applesauce, breadcrumbs, a pinch of black pepper, and chopped chives until well combined. The breadcrumbs help thicken the sauce. Cover with cling film and refrigerate for at least 15 minutes while you prepare the patties.¾ cup sour cream, ¼ cup prepared horseradish, ¼ cup applesauce, ¼ cup breadcrumbs, ½ teaspoon freshly ground black pepper, ¼ cup chives
- In a large bowl, blend together the beef, parsley, and Worcestershire sauce. Add salt and pepper to your taste.2 pounds ground beef sirloin, ¼ cup fresh parsley, ¼ cup Worcestershire sauce, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- Shape the beef mixture into 4 patties, each about ¾ inch (2cm) thick and slightly wider than your buns (they will shrink as they cook). Press a shallow dimple into the centre of each patty with your thumb to prevent puffing. Brush each patty with olive oil. Heat a cast iron or heavy-bottomed skillet over medium-high heat. Cook the patties for 4–5 minutes per side, or until an instant-read thermometer inserted into the centre reads 160°F / 71°C.1 tablespoon olive oil
- While the patties rest for 1–2 minutes, split the burger buns and toast them cut-side down in the skillet for about 30 seconds until lightly golden. Place a lettuce leaf on each bun base, followed by a tomato slice and a few onion rings. Set the patty on top, then spoon 2 tablespoons of the chilled horseradish sauce over the patty and finish with a small handful of watercress. Place the top bun and serve immediately.4 large burger buns, 4 leaves butterhead or romaine lettuce, 1 medium tomato, 1 medium red onion, 1 small bunch watercress
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over medium-low with a splash of water, about 2 minutes per side.
Freezing: Wrap raw shaped patties individually in cling film and freeze for up to 2 months. Thaw overnight in the fridge before cooking. Do not freeze the assembled burger or the horseradish sauce.
Make-Ahead: The horseradish sauce can be made up to 24 hours in advance and refrigerated — the flavours actually improve as they meld. Stir before using as it may separate slightly.
Substitution: Swap sour cream for full-fat Greek yoghurt for a lighter sauce with a similar tang. Use Dijon mustard (1 tablespoon) in place of horseradish if you prefer a milder heat.
Pro Tip: Use an instant-read thermometer and cook patties to 160°F / 71°C internal temperature. Ground beef must reach this all the way through for food safety — unlike whole steaks, you cannot safely serve ground beef pink.
Nutrition
Serving: 1servingCalories: 598kcalCarbohydrates: 39gProtein: 58gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 159mgSodium: 1278mgPotassium: 1283mgFiber: 3gSugar: 11gVitamin A: 1203IUVitamin C: 22mgCalcium: 221mgIron: 7mg
Did you give this recipe a whirl?Rate this Recipe !