Categories: Burgers
Ingredients
- Horseradish Sauce:
- 3/4 cup sour cream
- 1/4 cup prepared horseradish
- 1/4 cup finely chopped fresh chives
- 2 tbsp. Worcestershire
- 1 tbsp. coarsely ground black pepper
- Burger Stacks:
- 3 tbsp. butter
- 1 large white onion, sliced
- Salt
- 4 brioche bunds, split
- 2 tbsp. canola oil
- 1 1/4 to 1 1/2 lb. very thinly sliced boneless rib eye
- Pepper
- Granulated garlic
- Bread-and-butter pickle slices
- 8 oz. extra-sharp white cheddar, coarsely grated
- 2 cups watercress, leaves and tender sprigs only
Directions
-
Preheat the broiler. In a medium bowl, stir all the sauce ingredients until blended.
-
In a medium skillet, melt 1 tbsp. butter over medium-low to medium heat. Add the onion; season with salt. Cook, stirring often, until the onion is softened, about 10 minutes. Add 1/2 cup water. Cook, stirring occasionally, until the water evaporates, about 5 minutes. Remove the onion from heat.
-
In a small bowl, microwave the remaining 2 tbsp. butter on high until melted, 30-40 seconds.
-
Toast the buns under the broiler until golden brown, 1 to 3 minutes. Brush the cut sides of the buns with the melted butter.
-
Heat a large cast-iron skillet over medium-high to high. Add a drizzle of the oil. Working in batches, add the beef in a single layer; season with salt, pepper, and granulated garlic. Using tongs to turn the beef, cook until browned and crisp, 1 to 2 minutes per batch; add more oil between batches. Transfer the beef to a platter; tent with foil to keep warm.
-
Divide the onion among the bun bottoms. Top each with some pickles, a few slices of warm beef, some sauce, and the grated cheese. Repeat the layering 2 more times with the beef, sauce, and cheese. Top with some cress and more sauce. Set the bun tops in place.