Pub Patties (Burgers) With Horseradish Sauce and Cress

Ingredients

• 3/4 cup sour cream
• 1/4 cup unsweetened applesauce
• 1/4 cup plain breadcrumbs
• 1/4 cup prepared horseradish
• 1/4 cup chives, chopped
• salt, to taste
• black pepper, to taste
• 2 lbs ground sirloin
• 1/4 cup worcestershire sauce (eyeball it)
• 1/4 cup fresh curly-leaf parsley or flat-leaf Italian parsley (Rachel Ray called for curly parsley, but I only cook with Italian flat-leaf parsley)
• 1 tablespoon extra-virgin olive oil
• 4 seeded kaiser rolls, split
• 1 bunch watercress or cress mixed sprouts
• 1 tablespoon fresh chives, chopped (for garnish)

Directions

1. 1

   In a small bowl, stir together the sour cream, applesauce, breadcrumbs, horseradish, 1/4 cup chopped chives, and a generous amount of pepper. Cover and refrigerate.

2. 2

   Meanwhile, in a large bowl, combine the beef, Worcestershire sauce and parsley; season with salt and pepper.

3. 3

   Form into 4 patties, press your thumb into the center of each patty to prevent bulging during cooking, and coat each with olive oil.

4. 4

   In a large skillet, cook the patties over high heat until the bottoms are well-browned, about 4 minutes. Flip, lower the heat and cook for 4 more minutes for medium-rare.

5. 5

   Top each roll bottom with some of the watercress or cress sprouts, a beef patty, lots of horseradish sauce, and a sprinkling of chives. Crown with the roll's top.