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| Burgers with Horseradish and Havarti |
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2 pounds ground chuck |
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¼ cup grated fresh or prepared horseradish |
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½ bunch fresh chives, minced |
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Sea salt and freshly ground black pepper |
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Canola oil |
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16 slices havarti cheese |
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8 large hamburger buns, split |
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Ketchup, mayonnaise and mustard for serving |
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Cooked bacon, lettuce, sliced tomato and onion for serving |
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Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill. |
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Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it?s important that you give it plenty of time to heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare. |
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When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns. |
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Rub the grill rack with the same paper towel as before to clean the small charred pieces, then toast the hamburger buns cut-side down for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as bacon, lettuce, sliced tomato and onion. |
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