MILLION DOLLAR RIB EYE BURGER WITH SOUR CREAM HORSERADISH SAUCE SERVED ON A TOASTED GARLIC-BUTTER ROLL
Sour Cream Horseradish Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup prepared horseradish
Garlic-butter for rolls:
4 ounces (1 stick) sweet butter
2 tablespoons (about 4 cloves) fresh chopped garlic
1/4 teaspoon salt
2 pounds fresh ground boneless beef ribeye steaks (get your butcher to grind it for you)
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
6 large slices fresh ripe tomato
Preheat the gas grill to medium-high.
To make the sour cream horseradish sauce, combine the sour cream, mayonnaise and horseradish with a wire whisk in a medium bowl. Refrigerate until ready to use.
To make the garlic-butter, place the butter in a heavy medium fire-proof skillet. Place at the edge of the grill rack, melt butter. Add the garlic and salt. Cook for 2 minutes, stirring, being careful not to burn garlic. Set aside.
To make the patties, combine the ground ribeye in a large bowl with the salt and pepper, handling the ribeye as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and shape into patties about 1 1/2 inches thick.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until done, 5 minutes each side. During the last few minutes of cooking, dip each cut side of rolls into garlic-butter, place cut side down on the outer edges of the rack to toast lightly, being careful not to burn.
To assemble the burgers, add a patty to each roll bottom, top with a slice of tomato. Add the sour cream horseradish sauce, dividing it equally among the burgers (use it all). Add the roll tops and serve.
Makes 6 burgers
Preparation time: 15 minutes
Cook time: 13 to 15 minutes