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Horsey Tartare Burger

Legend has it that Steak Tartare came from the horsemen of the Siberian steppes who would put a piece of raw meat under their saddle as they galloped about on their horses raping and pillaging. The pounding would tenderize the meat and the horse's salty sweat would season it. This version is more hygenic, but, in keeping with the equestrian origins, the bite of Horseradish sparks the taste up quite a Bit.


2 pounds lean sirloin steak or filet mignon (coarsely ground by butcher or finely chopped at home)
1/2 cup white onion, finely chopped
1/4 cup Sutter Home Merlot
1/4 cup cream-style horseradish
1/4 cup tomato ketchup
4 tablespoons capers, finely chopped
4 tablespoons anchovy paste (or several finely minced anchovies) salt & pepper to taste
olive oil spray to prevent sticking
arugula leaves
12 rye bread slices, toasted
Dijon mustard


Gently mix all ingredients (except the olive oil spray, arugula and mustard) and form into six patties. Spray each patty with olive oil and sear on the highest heat possible till patty is crusty on the outside, but still raw inside. Smear six toasted slices of rye with mustard, top each with a handful of arugula, tartare patties and other slices of rye.


I have an infra-red grill that generates massive heat, so it is easy for me to crust the outside of the patty while the inside is raw. Letting a regular gas grill fully heat up on high before putting the meat on should do so as well. The traditional raw egg is eliminated from my version, since this will be cooked but only partially.