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Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce (Rachael Ray) Recipe

Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce (Rachael Ray) Recipe

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Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce (Rachael Ray)

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Ingredients:

Serving

2 large russet potatoes
evoo, for the pans
4 slices bacon , cut into 1/2-inch pieces
salt and freshly ground pepper
1 cup sour cream
2 tbsp chopped fresh chives
2 tbsp chopped fresh dill
1 clove garlic, finely grated or pasted
2 tbsp prepared horseradish
4 tbsp chopped fresh parsley
splash of half-and-half or whole milk
2 lb 80- percent ground beef ( if you grind your own , use 1/2-lb each skirt steak , brisket and sirloin)
about 3 tbsp worcestershire sauce
2 tsp dry mustard
1 tsp cayenne pepper or 2 tsp hot sauce
1 small white or yellow onion, very thinly sliced
1/2 cup irish stout , such as guinness
1/2 lb sliced cotswold or extra-sharp yellow cheddar
brioche or potato rolls, lightly toasted
bread -and- butter pickles, for topping
watercress, for topping

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1032.3 Kcal (4322 kJ)
Calories from fat	443.91 Kcal
		% Daily Value*
Total Fat	49.32g	76%
Cholesterol	89.22mg	30%
Sodium	630.28mg	26%
Potassium	839.88mg	18%
Total Carbs	28.05g	9%
Sugars	2.89g	12%
Dietary Fiber	2.68g	11%
Protein	21.3g	43%
Vitamin C	18.2mg	30%
Iron	1.9mg	10%
Calcium	535mg	53%

Amount Per 100 g
Calories	194.03 Kcal (812 kJ)
Calories from fat	83.44 Kcal
		% Daily Value*
Total Fat	9.27g	76%
Cholesterol	16.77mg	30%
Sodium	118.46mg	26%
Potassium	157.86mg	18%
Total Carbs	5.27g	9%
Sugars	0.54g	12%
Dietary Fiber	0.5g	11%
Protein	4g	43%
Vitamin C	3.4mg	30%
Iron	0.4mg	10%
Calcium	100.6mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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