Pub Patties (burgers) With Horseradish Sauce And Cress

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 3/4 cup sour cream
• 1/4 cup unsweetened applesauce
• 1/4 cup plain breadcrumbs
• 1/4 cup prepared horseradish
• 1/4 cup chives, chopped
• salt, to taste
• black pepper, to taste
• 2 lbs ground sirloin
• 1/4 cup worcestershire sauce (eyeball it)
• 1/4 cup fresh curly-leaf parsley (rachel ray called for curly parsley, but i only cook with italian flat-leaf parsley) or 1/4 cup flat-leaf italian parsley (rachel ray called for curly parsley, but i only cook with italian flat-leaf parsley)
• 1 tablespoon extra virgin olive oil
• 4 seeded kaiser rolls, split
• 1 bunch watercress or 1 bunch cress mixed sprouts
• 1 tablespoon fresh chives, chopped (for garnish)

Recipe

• 1 in a small bowl, stir together the sour cream, applesauce, breadcrumbs, horseradish, 1/4 cup chopped chives, and a generous amount of pepper. cover and refrigerate.
• 2 meanwhile, in a large bowl, combine the beef, worcestershire sauce and parsley; season with salt and pepper.
• 3 form into 4 patties, press your thumb into the center of each patty to prevent bulging during cooking, and coat each with olive oil.
• 4 in a large skillet, cook the patties over high heat until the bottoms are well-browned, about 4 minutes. flip, lower the heat and cook for 4 more minutes for medium-rare.
• 5 top each roll bottom with some of the watercress or cress sprouts, a beef patty, lots of horseradish sauce, and a sprinkling of chives. crown with the roll's top.