Recipe by WENDEE_H
"Burgers with a horseradish steak sauce mixture."
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1 1/2 pounds
steak sauce, (e.g. A-1), divided
finely chopped fresh parsley
finely chopped green onion
hamburger buns, split and toasted
This is a pretty good burger if you like A1. My husband is a huge fan of A1 (I am admittedly not) so I thought I'd give these a try because I love horseradish. The one drawback here is the directions on this one are really confusing! I think that's why so many of the reviewers had trouble with them and ended up adding eggs and bread crumbs to the mixture to hold the burgers together which is not what the submitter intended. I had one pound of ground beef (wasn't able to scale the recipe back) so here's what I did: I used 2 Tbsp. of A1, 1 & 1/2 tsp. of horseradish sauce, 1 tsp. parsley, 1 Tbsp. green onion, and 1 tsp. of Montreal Steak seasoning for good measure. Once the patties were made (got 3) I let them set in the fridge for an hour to let the flavors blend together. We put them on the grill and basted them with some additional A1 as the recipe states and man did these smell good! They held together just fine. We topped them with the Muenster cheese and a horseradish sauce that I made: light mayo, horseradish, dijon mustard, a squirt of lemon juice, and some crumbled bacon bits. I think my husband was in A1 heaven!
Tasty. I mixed the ingredients in with the beef before making the burgers. As mentioned by others, very difficult to keep together. Might make a good meat loaf.
Sorry for the confusion with this recipe. You do not mix the remaining steak sauce into the ground beef. Use it as a baste while the burgers are grilling. When they're done, top with horseradish mixture. "Thick & Hearty" sauce works best!
These were ok. They were a little to tangy for me. I added an egg and a little bread crumbs, and they still were hard to keep together on the grill.
Taste of the burgers was good, but I had a difficult time getting them to stay together on the grill. They crumbled very quickly.
I made a few small changes to this recipe and it came out GREAT! I added 2 eggs to help them stay together better and replaced the steak sauce with the new THICK worcestershire by lea and perrins.
Really good and easy. Cooked them under the broiler since we just got 1 foot of snow.
These were good burgers and easy to throw together. With the addition of two eggs I did not have much trouble keeping the burgers together, the important thing is to flip them infrequently. Not sure how much I loved the taste of the steak sauce, but then again I'm not a steak sauce lover. It was well recieved by everyone at the table, and will probably be prepared again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 316
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