By Boomette on June 28, 2010
Photo by 2Bleu
Photo by 2Bleu
"From Rachael Ray."
Serving Size: 1 (446 g)
Servings Per Recipe: 4
"Well, this is my second attempt to review this, apparently the other one did not go thru. This is a great burger, we LOVED the sour cream sauce, the horseradish is perfect!! I did not have any dill, I used some Montreal Seasoning. Also, used Iceberg lettuce, slices of red onions and fresh tomatoes from the garden when building the burger. O, also used a yellow xtra sharp cheddar instead of the white. Thanks for posting."
"I halved the recipe, but otherwise followed the recipe. Loved the addition of horseradish, the sour cream sauce, and the arugula. DS opted for iceberg lettuce instead of arugula. This is a definite make again burger! Thanks for sharing."
"Wonderful burger with great flavors! I only used 4 slices of bacon, which was enough for us, but otherwise made the recipe as written, using baby arugula. All the flavors came through and the sour cream sauce was nice and herb-y. Will definitely make these again!"
"Other than using white mozzerella cheese these were fantasstic burgers. Made recipe down the line and we enjoyed these as we called them .. (steak burgers).. Agreeing with the others the horseradish was a nice touch. Made for Holiday Tag."
"Bobble head betty (aka: Rachel Ray) is corny, but she really has some great recipes, and this is no exception. Definitely a wow factor in this burger. I didn't make 1/2 lb burgers though, just 1/4 pounders. The horseradish was perfect and just the right amount. I used cilantro instead of the parsley (bad eyes at the grocery store, didn't read, lol), but that really made it yummy, so it came out to be a good error. I too used iceberg lettuce (on hand). Buddha said the sour cream sauce reminded him of tzasiki sauce and he would like swiss on it, I thought it was perfect as is although thin sliced red onion and a fat sliced tomato would be good with this too, it's a burger after all, choice of toppings unlimited. Will definitely make these again, Go BHB! Thanks for sharing the recipe Boomie. :)"