Stacked Rib Eye Burgers with Horseradish Sauce & Cheddar

While I believe a burger can be made out of ground anything, or whole mushrooms, or patties of peas and beans, I never thought of stacking shaved beef—until now. This is a riff on a Philly steak, an ode to a roast beef dinner, and a burger all in one.
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burger steak horseradish cheddar

Recipe by Rachael Ray

  • 4 BurgersServings

Ingredients

Horseradish Sauce

  • 3/4 cup crème fraîche or sour cream

  • About 1/4 cup prepared horseradish

  • 1/4 cup finely chopped fresh chives

  • 2 tbsp. Worcestershire sauce

  • 1 tbsp. coarsely ground black pepper

Burger Stacks

  • 3 tbsp. butter

  • 1 large white onion, sliced 

    Salt

  • 4 brioche burger buns, split

  • About 2 tbsp. canola, safflower, or peanut oil

  • 1 1/4 to 1 1/2 lb. very thinly sliced boneless rib eye (look for beef sliced for Philly cheesesteaks, a.k.a. top round steak, in the packaged meat section; or in a pinch, use very thinly sliced rare deli roast beef)

  • Pepper

  • Granulated garlic

  • Bread-and-butter pickle slices

  • 8 oz. extra-sharp white cheddar, coarsely grated

  • 2 cups watercress or upland cress, leaves and tender sprigs only

Preparation

1. Preheat the broiler. In a medium bowl, stir all the sauce ingredients until blended.

2. 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.

3. In a small bowl, microwave the remaining 2 tbsp. butter on high until melted, 30 to 40 seconds.

4. Toast the buns under the broiler until golden brown, 1 to 3 minutes. Brush the cut sides of the buns with the melted butter.

5. Heat a large griddle or 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.

6. 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.