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Creamy Horseradish Burgers

with Pickled Beet & Roasted Potato Wedges

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re making two delicious condiments to give our burgers a decidedly Eastern European flair. Horseradish and beef are a classic pairing, so here we stir prepared horseradish into sour cream to make a zesty spread. We’re also pickling a Chioggia beet (a variety with a magnificent, striped interior) to make an equally bright topping for the garlic-seasoned patties. On the side, we’re serving a bit more of the horseradish sauce—a perfect dip for simple roasted potato wedges.

fresh
ingredients
Creamy Horseradish Burgers with Pickled Beet & Roasted Potato Wedges
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 1 Chioggia Beet
  • 1 clove Garlic
  • 1 Russet Potato
  • 2 tsps Sugar
  • 1 Tbsp Red Wine Vinegar
  • 2 slices Provolone Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potato:
1 Prepare & roast the potato:

Preheat the oven to 450°F. Wash and dry the potato. Cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potato roasts, wash and dry the remaining fresh produce. Peel the beet and grate on the large side of a box grater. Peel and finely chop the garlic. Halve the buns.

Pickle the beet:
3 Pickle the beet:

While the potato continues to roast, heat a small saucepan on medium-high until hot. Add the beet, sugar, vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste. Set aside to cool for at least 10 minutes.

Make the horseradish sauce:
4 Make the horseradish sauce:

While the beet cools, in a medium bowl, combine the horseradish and sour cream. Season with salt and pepper to taste.

Form & cook the patties:
5 Form & cook the patties:

While the beet continues to cool, place the ground beef in a large bowl. Add the garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Divide half the horseradish sauce between the toasted buns. Top the bun bottoms with the cooked patties and pickled beet (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potato between 2 dishes. Serve with the remaining horseradish sauce on the side. Enjoy!

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Prepare & roast the potato:
1 Prepare & roast the potato:

Preheat the oven to 450°F. Wash and dry the potato. Cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potato roasts, wash and dry the remaining fresh produce. Peel the beet and grate on the large side of a box grater. Peel and finely chop the garlic. Halve the buns.

Prepare the remaining ingredients:
Pickle the beet:
3 Pickle the beet:

While the potato continues to roast, heat a small saucepan on medium-high until hot. Add the beet, sugar, vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste. Set aside to cool for at least 10 minutes.

4 Make the horseradish sauce:

While the beet cools, in a medium bowl, combine the horseradish and sour cream. Season with salt and pepper to taste.

Make the horseradish sauce:
Form & cook the patties:
5 Form & cook the patties:

While the beet continues to cool, place the ground beef in a large bowl. Add the garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Divide half the horseradish sauce between the toasted buns. Top the bun bottoms with the cooked patties and pickled beet (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potato between 2 dishes. Serve with the remaining horseradish sauce on the side. Enjoy!

Toast the buns & plate your dish: