Rarebit Smash Burgers With Pub Potatoes And Horseradish Sauce
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
59
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Russet Potatoes1
Salt1 cup
Sour Cream2 tbsps
Chives (chopped fresh)2 tbsps
Dill (chopped fresh)1 clove
Garlic (finely grated or pasted)2 tbsps
Prepared Horseradish4 tbsps
Parsley (chopped fresh)1 tbsp
Half-And-Half (of)3 tbsps
Worcestershire Sauce2 tsps
Dry Mustard1 tsp
Cayenne Pepper1
BriocheDirections:
1
Watch how to make this recipe
2
Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice
3
Heat a skillet over medium-high heat and add a drizzle of EVOO
4
Add the bacon and cook until crisp, then drain on a paper-towel-lined plate
5
Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper
6
Cook until browned, 5 to 6 minutes
7
Cover with foil and cook for 5 minutes
8
Remove the foil and cook until crisp, 7 to 8 more minutes
9
Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl
10
Season with salt and pepper
11
Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl
12
Sprinkle with salt and lots of pepper
13
Heat a cast-iron skillet or griddle over medium-high heat
14
Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands)
15
Flatten with a spatula into 3/4-inch-thick patties
16
Scatter the onion slices over the top and press in with the spatula
17
Cook for 3 minutes, then flip and press the onion into the patties
18
Cook for 2 more minutes
19
Douse the pan with the beer and lay the cheese over the patties
20
Cover and cook until the cheese melts, about 1 minute
21
Serve the burgers on the rolls with pickles and watercress
22
Drizzle the horseradish sauce over the potatoes and serve on the side