Mini burgers with onion rings and creamy horseradish
Votes: 2
Time: 30 min.
Complexity: easily
Quantity: 12 mini hamburgers
Complexity: easily
Quantity: 12 mini hamburgers
Mini hamburgers with onion rings and creamy horseradish - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the creamy horseradish:
- 3/4 cup horseradish, drain off excess liquid
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1.5 tsp Dijon mustard
- 1/2 teaspoon sugar
- 3/4 tsp salt
- 1/4 tsp freshly ground pepper
For mini burgers:
- 4 tbsp (60 g) butter
- 12 small buns, cut in half
- 650 g beef tenderloin, cut into twelve 1 cm thick slices.
- Coarse salt and freshly ground pepper
- Deep-fried onion rings
We recommend
Recipes with similar ingredients: horseradish, mayonnaise, sour cream, Dijon mustard, hamburger buns, beef, onion rings
Cooking the dish according to the recipe:
- To make creamy horseradish: In a bowl, combine horseradish, mayonnaise, sour cream, mustard, sugar, salt, and pepper. Cover and refrigerate for 2 hours.
- Prepare mini-hamburgers: Melt 1 tablespoon (15 g) butter in a large nonstick skillet. Place the buns cut side down in the skillet and fry until golden brown. Add more butter if needed.
- Season the beef with salt and pepper. Melt 2 tablespoons (30 g) of butter in a large skillet. Add the beef in batches and sear for about 2 minutes per side. The steaks will be medium-rare.
- Assemble mini burgers: Place the beef on the bottom halves of the buns, spread with creamy horseradish, top with onion rings, and close with the top halves of the buns.
Recipe by Splitsville (USA) restaurant, bowling alley
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