Fresh horseradish root or bottled
A couple of months ago I bought my first fresh horseradish root. Yeah, I usually purchase horseradish in a bottle. I did some research on how to convert it from the gnarly, ruddy root to the finely minced prepared horseradish. A knife was my weapon of choice to peel away the thick skin. A microplane was my mincing tool but switched to a food processor to get the job done. I wound up with some fairly hot beautifully grated horseradish.
After all that work, I’ll be buying prepared horseradish in a jar. It’s a staple on the door of my fridge to quench a craving for roast beef with horseradish. In the summer I don’t do much beef roasting but I do grill burgers. It’s the perfect burger sauce with a bit of heat and pungentness. Is that a word? No worries, it’s a flamboyant bite.
2011 AniversaRecipe – Florentine Lasagna Rolls
Recipe: Burger with Horseradish Sauce
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4 Burgers, 3/4 Cup Sauce | Level: Easy
- 1/2 cup mayo
- 4 Tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 Tbsp finely chopped green onion tops
- 4 toasted seeded round French rolls
- 4 grilled hamburgers
- 4 slices tomato
- 4 leaves of lettuce
1 In a small bowl, combine mayo, horseradish, mustard, Worcestershire sauce and green onions.
2 Slather the creamy mustard sauce on both bun halves.
3 On the bottom bun, place the burger, tomato and lettuce. Top it with the other half of the bun.
Increase or decrease the amount of horseradish depending on the potency of it and the desired strength.
This sauce pairs well with a roast beef sandwich.
- Exchange Dijon for ballpark or spicy brown mustard.
- Exchange green onion tops for chives
- Exchange French rolls for hamburger buns
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton