Spicy Big S'Mac with Swiss

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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

","preparation":"

Makes 4 burgers

For the special sauce: In a medium glass bowl, stir together ingredients.\n

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.

© 2019 Ray Marks Co. LLC. All rights reserved.

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