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Spicy Big S'Mac with Swiss
Horseradish Special Sauce:
⅓ cup sour sour cream or Greek yogurt
1 tablespoon Worcestershire sauce
Salt and pepper
1 teaspoon pimentón (smoked sweet paprika)
⅓ cup ketchup
2 tablespoons prepared horseradish
3 tablespoons relish
2 tablespoons fresh dill, chopped
1 clove garlic, grated or pasted
Big S’Mac Burgers:
1 ½ to 2 pounds ground beef, 80/20 blend, for 6-8 ounce patties
Salt and pepper
About 1 tablespoon vegetable or other neutral oil
8 deli-slices Swiss cheese
4 sesame seed buns
2 half sour or garlic pickles, from the deli, thin sliced into chips
Finely chopped raw white onion
Chopped iceberg lettuce
Makes 4 burgers
For the special sauce: In a medium glass bowl, stir together ingredients.
For the burger: Place beef in a mixing bowl and score meat into 4 even portions. Form wide patties, not too thick, pressing to make them thinner at center than the edges for even cooking. Season both sides with salt and pepper.
Preheat a large cast iron skillet, griddle pan or outdoor grill to medium high heat.
Drizzle oil into pan and add patties. If your patties are very thin, cook 4-6 minutes, turning occasionally. If thicker, cook 7-8 minutes, turning occasionally. Melt cheese over the patties in the last minute or so, covering with a lid or piece of foil.
Assemble burgers on buns: bun bottom, pickles, onion, cheeseburger, chopped iceberg lettuce, special sauce, bun top.
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