Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 large russet potatoes |
evoo, for the pans |
4 slices bacon, cut into 1/2-inch pieces |
salt and freshly ground pepper |
1 cup sour cream |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh dill |
1 clove garlic, finely grated or pasted |
2 tablespoons prepared horseradish |
4 tablespoons chopped fresh parsley |
splash of half-and-half or whole milk |
2 pounds 80-percent ground beef (if you grind your own, use 1/2-pound each skirt steak, brisket and sirloin) |
about 3 tablespoons worcestershire sauce |
2 teaspoons dry mustard |
1 teaspoon cayenne pepper or 2 teaspoons hot sauce |
1 small white or yellow onion, very thinly sliced |
1/2 cup irish stout, such as guinness |
1/2 pound sliced cotswold or extra-sharp yellow cheddar |
brioche or potato rolls, lightly toasted |
bread-and-butter pickles, for topping |
watercress, for topping |
Directions:
1. Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.
2. Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.
3. Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.
4. Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.
5. Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.
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