Stacked Rib Eye Burgers with Horseradish Sauce & Cheddar
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Stacked Rib Eye Burgers with Horseradish Sauce & Cheddar

While I believe a burger can be made out of ground anything, or whole mushrooms, or patties of peas and beans, I never thought of stacking shaved beef—until now. This is a riff on a Philly steak, an ode to a roast beef dinner, and a burger all in one.

Ingredients

Horseradish Sauce

  • ¾ cup crème fraîche or sour cream

  • About 1/4 cup prepared horseradish

  • ¼ cup finely chopped fresh chives

  • 2 tbsp. Worcestershire sauce

  • 1 tbsp. coarsely ground black pepper

Burger Stacks

  • 3 tbsp. butter

  • 1 large white onion, sliced Salt

  • 4 brioche burger buns, split

  • About 2 tbsp. canola, safflower, or peanut oil

  • 1 ¼ to 1 1/2 lb. very thinly sliced boneless rib eye (look for beef sliced for Philly cheesesteaks, a.k.a. top round steak, in the packaged meat section; or in a pinch, use very thinly sliced rare deli roast beef)

  • Pepper

  • Granulated garlic

  • Bread-and-butter pickle slices

  • 8 oz. extra-sharp white cheddar, coarsely grated

  • 2 cups watercress or upland cress, leaves and tender sprigs only

Preparation

  • Step 1

    Preheat the broiler. In a medium bowl, stir all the sauce ingredients until blended.

  • Step 2

    In a medium skillet, melt 1 tbsp. butter over medium-low to medium heat. Add the onion; season with salt. Cook, stirring often, until the onion is softened, about 10 minutes. Add 1/2 cup water. Cook, stirring occasionally, until the water evaporates, about 5 minutes. Remove the onion from heat.

  • Step 3

    In a small bowl, microwave the remaining 2 tbsp. butter on high until melted, 30 to 40 seconds.

  • Step 4

    Toast the buns under the broiler until golden brown, 1 to 3 minutes. Brush the cut sides of the buns with the melted butter.

  • Step 5

    Heat a large griddle or cast-iron skillet over medium-high to high. Add a drizzle of the oil. Working in batches, add the beef in a single layer; season with salt, pepper, and granulated garlic. Using tongs to turn the beef, cook until browned and crisp, 1 to 2 minutes per batch; add more oil between batches. Transfer the beef to a platter; tent with foil to keep warm.

  • Step 6

    Divide the onion among the bun bottoms. Top each with some pickles, a few slices of warm beef, some sauce, and the grated cheese. Repeat the layering 2 more times with the beef, sauce, and cheese. Top with some cress and more sauce. Set the bun tops in place.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...