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Cheddar-Horseradish Burgers

4 servings

• 1 1/2 pounds ground beef chuck (80 percent lean)
• 3 to 4 tablespoons bottled white horseradish
• 1 tablespoon Worcestershire sauce
• Coarse salt and ground pepper
• 4 slices cheddar cheese (about 1/2 ounce each)
• 4 hamburger buns
• Desired toppings (lettuce, sliced tomato, sliced pickles, ketchup, mustard, pickle relish)

Heat grill to medium-high. In a medium bowl, place beef, horseradish, Worcestershire sauce, 1 teaspoon coarse salt and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork the meat. (Overworking could make the burgers too dense.)

Gently form meat into four equal-size patties, 4 inches in diameter and 1 inch thick. With your thumb, make a 1/2-inch-deep indentation in the center of each patty (this helps keep burgers flat during grilling).

Season burgers with salt and pepper. Grill about 8 minutes per side, or until cooked through, placing cheese on second side for last 3 to 4 minutes of cooking. Serve on buns (toasted on grill, if you like), with desired toppings.

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