Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Buffalo | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup onion, chopped
- 2 tablespoons bottled horseradish
- ¾ teaspoon garlic
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds ground beef (option: use ground buffalo instead of ground beef)
- 4 ounces sharp cheddar cheese, cut in ¼ inch cubes
Directions
In a medium bowl thoroughly combine the onion, horseradish, garlic, salt and pepper.
Add the beef and with your hands lightly bring all the ingredients together; being careful not to over work the meat.
With dampened hands, form the meat into 4 patties of even thickness (these are fairly large patties; feel free to make 6 smaller patties if desired)
Make a large depression in the top of the patties, about 2 inches wide.
Place ¼ of the cheddar cheese in the depression (you may need to push some of the cheese lightly into the bottom) and bring the meat over the cheese, enclosing it completely.
Place on a lined baking sheet, cover loosely with plastic wrap and refrigerate for 30 minutes.
Meanwhile, light the grill or preheat the broiler.
Cook the burgers for 5 minutes a side or until desired doneness.