 |
I made these burger sandwiches with ingredients
I had on-hand for Max and my lunch, and we were
addicted; hook-line-and-sinker... |
Servings: (2)
Prep: 5 Mins. |
Cook: 12 ot 16 Mins.
Posted by Sandra
INGREDIENTS
***Burgers:
½ lb. lean burger, (beef, venison, moose, or buffalo)
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinches each of kosher salt, and ground pepper
***Horseradish Sauce:
1/3 cup sour cream
2 tablespoons hot horseradish
1-1/2 tablespoons dijon
Kosher salt and freshly ground black pepper, to taste
--4 slices of whole wheat bread
--Romaine lettuce leaves
--1 ripe tomato, sliced
METHOD
Heat a medium non-stick skillet to medium-high heat. In a medium bowl add the burger, garlic powder, onion powder, kosher salt, and ground pepper, and then gently mix just to combine. Form the burger mixture into 2 square-shaped patties (that are a bit larger than your bread slices, as they will shrink during the cooking process), and place a dimple in center. Cook burgers for 6 to 8 minutes per side.
Whisk the sour cream, horseradish, and dijon in a small bowl, and then taste; adding kosher salt and ground pepper, to taste.
Toast four bread slices, and spread the horseradish mixture over all of them. Arrange the hamburgers over 2 prepared slices of toasted bread, followed by romaine lettuce leaves, tomato slices, and the other prepared bread slices upside down. Place any remaining Horseradish Sauce in a small serving bowl, and serve aside the Horseradish Sandwich Burgers for dipping, with dill pickle spears. – Enjoy!
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Tip: Store remaining Horseradish Sauce in refrigerator for using with other sandwiches or recipes.
