Ingredients
- 1 cup sour cream or cream fraiche
- 2 round tablespoons prepared horseradish, preferred brand Gold’s
- 2 tablespoons grainy Dijon mustard
- 1/4 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh dill
- 1 clove garlic, grated or pasted
- Salt
Burgers:
- 6 slices bacon, halved across
- 1 1/2 to 2 pounds (6-to-8-ounce patties) 80-percent ground sirloin
- About 3 tablespoons grated onion (from a small white or yellow peeled onion)
- Coarse salt and coarse black pepper
- 2 tablespoons Worcestershire sauce
- 1 tablespoon neutral oil
- 8 slices sharp yellow Cheddar cheese
- 4 sandwich-size English muffins
- Melted butter, to brush muffins
- Dill pickle slices
- Watercress, 2 cups
Directions
- Preheat the oven to 425 degrees F.
- Heat a cast-iron skillet over medium-high heat.
- For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
- For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
- Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
- While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
- Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.
