Ingredients
-
3/4 cup sour cream
-
1/4 cup unsweetened applesauce
-
1/4 cup prepared horseradish
-
1/4 cup chives, chopped
-
salt, to taste
-
black pepper, to taste
-
2 lbs ground sirloin
-
1/4 cup Worcestershire sauce (eyeball it)
-
1 tablespoon extra virgin olive oil
-
4 seeded kaiser rolls, split
-
1 bunch watercress or 1 bunch cress mixed sprouts
-
1 tablespoon fresh chives, chopped (for garnish)
-
1/4 cup plain breadcrumbs
-
1/4 cup fresh curly-leaf parsley (Rachel Ray called for curly parsley, but I only cook with Italian flat-leaf parsley) or 1/4 cup flat-leaf Italian parsley (Rachel Ray called for curly parsley, but I only cook with Italian flat-leaf parsley)
Instructions
- In a small bowl, stir together the sour cream, applesauce, breadcrumbs, horseradish, 1/4 cup chopped chives, and a generous amount of pepper. Cover and refrigerate.
- Meanwhile, in a large bowl, combine the beef, Worcestershire sauce and parsley; season with salt and pepper.
- Form into 4 patties, press your thumb into the center of each patty to prevent bulging during cooking, and coat each with olive oil.
- In a large skillet, cook the patties over high heat until the bottoms are well-browned, about 4 minutes. Flip, lower the heat and cook for 4 more minutes for medium-rare.
- Top each roll bottom with some of the watercress or cress sprouts, a beef patty, lots of horseradish sauce, and a sprinkling of chives. Crown with the roll's top.