Cast-Iron Burgers

So these were good. I made the spread and part of the relish. They were juicy but not so much that it made the rolls fall apart. We added Swiss cheese to the burger.

We had with Shoe-String Fries.

Cast-Iron Burgers

Patties:
1 pound ground sirloin
1/2 teaspoon kosher salt

Horseradish spread:
1 tablespoon canola mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 teaspoons ketchup

Relish:
2 applewood-smoked bacon slices, chopped
3 cups vertically sliced yellow onion
1 tablespoon finely chopped chives
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

Remaining ingredients:
Cooking spray
4 (1 1/2-ounce) hamburger buns or Kaiser rolls
4 (1/4-inch-thick) tomato slices
1 cup shredded lettuce

1. To prepare the patties, divide beef into 4 portions, lightly shaping each into a 1/2-inch-thick patty. Sprinkle evenly with salt. Cover and refrigerate 30 minutes.

2. To prepare horseradish spread, combine mayonnaise and next 3 ingredients (through ketchup) in a small bowl. Set aside.

3. To prepare relish, cook bacon in a large nonstick skillet over medium-low heat until crisp. Remove bacon from pan with a slotted spoon. Add onion to drippings in pan; cook 15 minutes or until golden brown. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl.

4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 2 minutes on each side or until desired degree of doneness. Spread 1 1/2 teaspoons horseradish spread on cut sides of each bun half. Top bottom half of each bun with 1 patty, 1/4 cup relish, 1 tomato slice, 1/4 cup lettuce, and top half of bun.

Yield: 4 burgers (serving size: 1 burger)

CALORIES 351 ; FAT 12g (sat 3.5g,mono 3.4g,poly 3.2g); CHOLESTEROL 66mg; CALCIUM 91mg; CARBOHYDRATE 32.7g; SODIUM 788mg; PROTEIN 29.2g; FIBER 3g; IRON 3.7mg

Cooking Light, AUGUST 2009