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Horseradish, Cheddar, & Canadian Bacon Burger with Apple and Red Cabbage Slaw

My name is Marybeth, I live in Brick, NJ. I am a hard-working stay at home Mom with four children. I have three lovely girls 9, 6, 2 and a boy 8 years of age. Cooking is my salvation. I love to go into the kitchen for hours and experiment with recipes following, creating, or changing. I love reading about cooking in books or magazines. If I'm not in the kitchen creating or reading, I am probably watching a cooking show. I grew up on meat and have always loved burgers. My husband is not allowed near the grill. I am usually swarmed at parties by men offering to take over the grill. Normally, they back off when I start asking about their barbecuing credentials. I am certainly the captain of the kitchen in my household, and although I live where it can get quite cold, I grill all year long. My husband built a large awning over my deck so my grill would be protected and useful all year. I actually have quite a few recipes in mind for this contest, but actually writing everything down with measurements is chore for someone like me who normally "cooks by eye". Thanks a bunch for the opportunity.


Red Cabbage Slaw:
1/2 cup of low fat mayonnaise
2 TBSP milk
1 TBSP white wine vinegar
1/2 tsp sugar
1/8 tsp freshly ground black pepper
3 1/2 cups of shredded red cabbage
Horseradish Mayonnaise:
1/3 cup low fat mayonnaise
1/2 TBSP of horseradish
1/2 tsp of ketchup
1/4 tsp salt
1/8 tsp of freshly ground black pepper
1/3 cup ketchup
1/2 TBSP worcestershire sauce
1 TBSP horseradish
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 pounds ground chuck
1/4 pound mild cheddar cheese(in chunk)
Vegetable oil for brushing grill
12 pieces of canadian bacon
2 medium sweet apples
6 kaiser rolls
1/4 cup of melted/soft salted butter


Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Red Cabbage Slaw, combine low fat mayonnaise, milk, white wine vinegar, sugar, and pepper. Mix well to combine. Shred red cabbage. Place red cabbage in a large bowl, coat evenly with dressing. Cover and refrigerate until serving. To make Horseradish Mayonnaise, combine mayonnaise, horseradish, ketchup, salt, and pepper. Mix well to combine. Cover and refrigerate until serving. To make the patties, combine ketchup, worcestershire, horseradish, salt, and pepper. Mix well to combine. Add mixture to ground beef. Combine, handling meat as little as possible to avoid compacting it. Divide mixture into six equal portions. Cut cheddar cheese in 12 small cubes. Form each pattie around 2 cubes of cheese,be sure to cover cheese completely with meat. Brush the grill with oil. Place 12 slices of bacon on grill and cook about 1 minute on each side. Remove bacon from grill and set aside. Place patties on grill and cover, cook for about 4 minutes until bottoms are nicely browned. Turn patties and cook for approximately 5 minutes (or until desired doneness). While patties are cooking peel and slice apples you should have between 12-18 slices, set aside. During the last few minutes of cooking slice kaiser rolls, spread rolls with butter. Place rolls cut side down along edges of grill. Toast lightly. To assemble burgers, place a generous amount of horseradish mayonnaise on the top cut side of rolls (about 1/2 tsp). Place two slices of bacon on the cut bottoms of rolls. Place patties on top of bacon, put about a 1/4 cup of red cabbage slaw on top of pattie, place 2-3 apple slices on top of the slaw, cover with the top roll and serve.


I hope you enjoy this recipe as much as I did creating it. It is a great combination of spicy, sweet and crunchy.