Recipe by LISASNOW
"A great and easy way to add some flavor to your hamburgers!"
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shredded Cheddar cheese
ground black pepper
I came across this recipe a couple of days ago and have been dying to try it ever since. Our frigid weather, however, has made grilling hamburgers outdoors a dumb move – but where there’s a will there’s a way! With a few minor adjustments to the recipe I was able to make this indoors with no muss and no fuss – as a meatloaf! I adjusted the recipe to two servings, to use 1/2 pound ground beef. I used fresh minced garlic rather than garlic powder and added 1/4 cup of minced onion. To bind it I added 2 tablespoons each of bread crumbs and milk and 1/2 egg (lightly beat an egg and measure out 2 tablespoons). I formed it into an itty-bitty loaf, topped it with some darn fine barbecue sauce, and baked it on a foil-lined cookie sheet at 350 degrees for 45 minutes. I let it set about 10 minutes before slicing it up. Each of the signature ingredients of cheddar cheese, horseradish and bacon (I used real bacon, cooked and crumbled) were barely apparent but the combination of them united to create something unique and special. I’m glad I was determined to make this recipe and simply improvised to do so. This was a real treat, something to remember when the weather is more cooperative to make as a grilled burger on a bun. When I do I’ll omit the binders – the milk, bread crumbs and egg, but I’ll keep all else the same, including my additions of minced onion and barbecue sauce. It is the bacon, cheddar and horseradish, however, that are this recipe’s delicious distinction.
Made these tasty burgers for the recipe group June, 2014. I enjoyed trying these burgers. Only adjustment I could see making in this recipe is to add some moisture..sauce, something to juicy up the mix. Enjoyed trying, thanks for your submission.
Fabulous! I was scared of the 2 Tablespoons of horseradish so I backed it down to 1 Tablespoon. I actually weighed the meat (which I never do) and I think that for us 3 patties would have worked better than 4. Next time I would use 1 1/2 lbs burger and the full 2 Tablespoon of horseradish. Nonetheless, these were stellar burgers. I used 2 slices real thick cut bacon, cooked crumbled instead of bacon bits. My burger loving hubby LOVED these. Thanks Lisa!
I have made this recipe twice now and it is great! It has just the right amount of everything.
RECIPE GROUP: whoooo were my eyes watering when mixing up these burgers! But, they turned out very moist and very tasty. I used real bacon crumbles but otherwise followed the recipe exactly. I mixed them up and formed the patties, then chilled for a few hours before DBF grilled them up. Served on homemade onion buns, scrumptious!
I thought this was one of the best burgers I've in quite some time! I followed the recipe, used sharp cheddar, adding some additional on top at the end. I used the bacon bits, which I thought added great flavor, along with the horseradish, which I felt was just the right amount. This is definitely a keeper burger recipe at our house!! Thanks so much for sharing, LISASNOW!!
Made this for Recipe Group...Delicious! These had great flavor and stayed nice and moist. We love cheese so much, that I topped them w/ more cheese, lol, as well as tomato slices and red onion. I will def be making these again~YUM! Thanks for sharing. :)
Came out great! I use Atomic brand horseradish and cut back a bit, but if you like things spicy and have this brand, go for the whole amount. Bacon and cheese usually sounds better in a burger than it tastes - flavor usually hidden, but all the flavors came out nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Bacon Hamburgers with Horseradish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 358
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