So, on this rare occasion I got to watch Rachel Ray. She had made these burgers that looked so tasty & let me tell you, they were. They were very moist & flavorful. We weren't a big fan of the potatoes, so when we make them next time, we will skip the potatoes. Now, while this recipes calls for bacon, you only use the fat to fry the potatoes in it. We thought that was a waste of bacon & crumbled it on top of the burger & potatoes.
Serves 4
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
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.
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.
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.
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.
Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.
