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1
Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice.
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2
Heat a skillet over medium-high heat and add a drizzle of EVOO.
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3
Add the bacon and cook until crisp, then drain on a paper-towel-lined plate.
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4
Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper.
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5
Cook until browned, 5 to 6 minutes.
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6
Cover with foil and cook for 5 minutes.
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7
Remove the foil and cook until crisp, 7 to 8 more minutes.
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8
Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl.
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9
Season with salt and pepper.
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10
Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl.
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11
Sprinkle with salt and lots of pepper.
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12
Heat a cast-iron skillet or griddle over medium-high heat.
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13
Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands).
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14
Flatten with a spatula into 3/4-inch-thick patties.
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15
Scatter the onion slices over the top and press in with the spatula.
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16
Cook for 3 minutes, then flip and press the onion into the patties.
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17
Cook for 2 more minutes.
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18
Douse the pan with the beer and lay the cheese over the patties.
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19
Cover and cook until the cheese melts, about 1 minute.
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20
Serve the burgers on the rolls with pickles and watercress.
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21
Drizzle the horseradish sauce over the potatoes and serve on the side.
