Horseradish Burgers with Havarti and Tomato Remoulade

1. 1

   In a food processor, combine all the ingredients for the remoulade.

2. 2

   Pulse a few times to combine.

3. 3

   Cover the remoulade and pop it in the fridge while you make the burgers.

4. 4

   Put the beef in a large mixing bowl.

5. 5

   Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper.

6. 6

   Hand-form the meat into 8 burgers, cover them, and set them aside in the fridge while you prepare your grill.

7. 7

   Preheat a gas or charcoal grill and get it very hot.

8. 8

   Burgers stick to a cold grill, so its important that you give the grill plenty of time to heat.

9. 9

   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.

10. 10

    Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill.

11. 11

    This will create a nonstick grilling surface.

12. 12

    Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.

13. 13

    If you like well done, I cant help you.

14. 14

    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.

15. 15

    Remove the burgers to a clean side plate so you have enough room to toast the buns.

16. 16

    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.

17. 17

    Serve the burgers with the tomato remoulade and any garnish you like, such as bacon, lettuce, sliced tomato, or onion.

* Per serving · 4 servings · Values may vary.