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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 tablespoons fat-skimmed chicken broth |
2 tablespoons mustard seeds |
1 pound ground lean beef |
1/4 cup fine dried bread crumbs |
1 large egg |
1/2 teaspoon salt |
4 bacon slices (about 4 oz. total) |
4 ounces münster cheese, thinly sliced |
4 hamburger buns or rolls (4 in. wide), cut in half horizontally |
about 2 tablespoons mayonnaise |
Directions:
1. In a small microwave-safe bowl or glass measuring cup, combine 2 tablespoons chicken broth and mustard seeds. Heat in a microwave oven on full power (100%) until bubbling, 15 to 30 seconds. Pour into a large bowl and add remaining 1/4 cup broth.
2. Add ground beef, bread crumbs, egg, and salt; mix well.
3. Divide beef mixture into four equal portions; shape each into an evenly thick 4-inch-wide round. Wrap a slice of bacon snugly in a ring around edge of each patty, overlapping ends and securing with a toothpick. If making ahead, lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.
4. Lay beef patties on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover barbecue and open vents. Cook patties until browned on the bottom, 4 to 6 minutes. Turn with a wide spatula and continue to cook until patties feel firm when pressed and are no longer pink in the center (cut to test), 4 to 7 minutes longer. Cover meat evenly with cheese and lay buns, cut side down, on grill; cover and cook until cheese is melted and buns are toasted, 2 to 3 minutes.
5. Spread toasted sides of each bun with mayonnaise. Set a beef patty on each bun bottom. Pull out toothpicks and discard. Top each with horseradish slaw and cover with bun top.
6. Horseradish slaw: In a blender or in a bowl with a fork, mix 1/4 cup cream cheese or Neufchâtel (light cream) cheese with 3 tablespoons fat-skimmed chicken broth, 2 tablespoons prepared horseradish, and 1 tablespoon lemon juice. In a bowl, mix horseradish dressing with 3 cups finely shredded cabbage (8 oz.; sometimes labeled angel hair), 1 tablespoon minced onion, and salt and pepper to taste. If making ahead, cover and chill up to 1 day; mix before serving. Makes 1 1/2 cups.
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