Time: 1 hour

Serves: 8 * Makes 21/4 cups remoulade

Tomato Remoulade
  • 2 cups mayonnaise
  • 1 tablespoon tomato paste
  • 2 tablespoons capers, drained
  • 1 garlic clove, coarsely chopped
  • 11/2 teaspoons Dijon mustard
  • 1 anchovy fillet, coarsely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • Dash of Tabasco sauce
  • 1 dill pickle, coarsely chopped
  • Sea salt and freshly ground black pepper
  • 2 pounds ground chuck
  • 1/4 cup grated fresh or prepared horseradish
  • 1/2 bunch fresh chives, minced
  • Sea salt and freshly ground black pepper
Canola oil
  • 16 slices Havarti cheese
  • 8 large hamburger buns, split
  • Cooked bacon, lettuce, sliced tomato, and onion, for garnish

Horseradish Burgers with Havarti and Tomato Remoulade

Recipe courtesy Tyler Florence In a food processor, combine all the ingredients for the remoulade. Pulse a few times to combine. Cover the remoulade and pop it in the fridge while you make the burgers. Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and set them aside in the fridge while you prepare your grill. Preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it’s important that you give the grill plenty of time to heat. Here is a restaurant tip to keep food from sticking to your grill: Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare. If you like well done, I can’t help you. When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns. Rub the grill rack with the same paper towel as before to clean off the small charred pieces; then toast the hamburger buns cut side down for 1 minute. Serve the burgers with the tomato remoulade and any garnish you like, such as bacon, lettuce, sliced tomato, or onion.

Edited: October 12th, 2009