August 14, 2016
Dinner, Main Dish, Burgers,
Beef, Ground Beef, Budget-Friendly, Make-Ahead, One-Bowl Does it!, Quick Meals, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Summer, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Low Fat, Make it from scratch more
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"What makes this kickin' is the addition of horseradish. Did you know that by adding dried oregano to ground meat was one of the best ways at wiping out e-coli bacteria?"
Combine all ingredients in a large bowl gently using you hands.
For juicier burgers, try to handle the meat as little as possible.
Shape meat into 4 large patties, about 1 inch thick.
Preheat grill to high setting.
Brush grill rack lightly with oil.
Grill burgers for about 5-6 minutes per side, or until center is no longer pink.
Baste with extra barbecue sauce during last 2 minutes of cooking, if desired.
Resist the temptation to press down on burgers with a spatula; every drop of juice and fat that you squeeze out makes the burgers that much drier.
Serve burgers on whole-grain buns with your favourite burger toppings.
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This is a fantastic burger recipe. I use gluten-free rice bread crumbs which worked perfectly. The horseradish is awesome, I will be making these again soon. Used simple toppings tomato, lettuce and mayo. Thanks for sharing this great recipe.
We loved these burgers...I used the fresh bread crumbs...and topped them with sliced cheese and onions...we really didn't taste the heat from the horseradish...the meat came out nice and moist...made for "Bill Board" tag game...
The horseradish kicks these burgers up a notch - I loved them. I like having egg & crumbs in the burger patty - it gives a nice moist texture. I went crazy with the condiments. I put lettuce, sweet onion, tomatoe, salsa & mushrooms all on the burger. This burger will be made again for sure.