the adirondacker

It was the title of this recipe from Everyday with Rachel Ray that reeled me in. I used to live in the Adirondack Mountains of New York and so the origin of this burger hit close to home. This burger was SO good! And it was a nice break from our normal ketchup, mustard, pickles routine. I highly recommended giving it a try!

INGREDIENTS:

• 8 slices smoked bacon
• 2 pounds ground sirloin
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared horseradish
• Salt and pepper
• 8 ounces shredded or sliced extra-sharp white cheddar cheese
• 1 cup sour cream
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1/3 cup finely chopped chives (a generous handful)
• 1/3 cup finely chopped dill (a generous handful)
• 4 crusty kaiser rolls, split
• 1 bunch watercress or arugula, chopped
• 
  
• DIRECTIONS:

1. In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels. Discard all but 1 tablespoon bacon fat.
2. In a medium bowl, combine the sirloin, Worcestershire sauce and horseradish; season with salt and pepper. Form into 4 patties. Heat the bacon fat in the skillet over medium-high heat. Add the beef patties and cook, turning once, for 8 minutes for medium. Melt the cheese on top of the patties during the last 2 minutes of cooking.
3. Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill and lots of pepper.
4. Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some watercress. Slather the bun tops with the sour cream sauce and set into place.
   
   
   • 4 SERVINGS
   • 
   • PREP 15 MIN
   • 
   • COOK 20 MIN

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