Since Corn is in season, this is an interesting way to eat in asides from the traditional method of aki and ube, don’t you think?
Well here is how you can achieve this meal;
Ingredients
- 1 1/2 pounds ground beef chuck (80% lean)
- 3 to 4 tablespoons bottled white horseradish
- 1 tablespoon Worcestershire sauce
- Coarse salt and ground pepper
- Vegetable oil, for grates
- 4 slices cheddar cheese (about 1/2 ounce each)
- 4 English muffins, split horizontally
- Desired toppings (leaf lettuce, sliced tomato, sliced onion, sliced pickles, ketchup, mustard, pickle relish)
Directions:
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Heat grill to medium-high. In a medium bowl, place beef, horseradish, Worcestershire sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
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Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each patty (this helps keep burgers flat during grilling).
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Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper. Grill 4 to 7 minutes per side for medium-rare, placing cheese on second side for last 3 to 4 minutes of cooking.
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Serve on English muffins (toasted on grill, if you like), with desired toppings.
{H/T: Martha Stewart}
