Prime Burgers with Horseradish Sauce

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 lbs. ground sirlion
6 tablespoons softened butter
2 tablespoons liquid au jus concentrate (I use Johnny’s)
1/2 teaspoon coarse ground black pepper

1 tablespoon butter
1 medium onion, sliced thin
8 ounces sliced button mushrooms
1 tablespoon liquid au jus concentrate
1/4 cup water

3/4 cup mayonnaise
1/4 cup prepared horseradish
1 tablespoon red wine vinegar
1 tablespoon granulated sugar
1/2 clove of garlic, minced very fine
pinch of kosher salt
pinch of black pepper

6 kaiser rolls, split
3 tablespoons softened butter
1/2 clove of garlic, minced very fine

Oil to brush on grill grate


Preheat grill to medium high heat or about 350 – 375 degrees.
To Make Patties:
In bowl, mix 2 lbs. ground sirlion, 6 tablespoons softened butter, 2 tablespoons liquid au jus concentrate and 1/2 teaspoon coarse ground black pepper. Divide into six equal portions and lightly patty each to about 3/4 – 1 inch thickness. Separate patties with parchment paper, cover and refridgerate until ready to grill.
To Make Onions and Mucshrooms:
On the center of a large (about 24 inches) piece of heavy duty foil, spread 1 tablespoon of butter and top with sliced onion and mushrooms. fold up sides of foil to contain liquids. Add 1 tablespoon liquid au jus sauce concentrate, 1/4 cup water and 1/2 teaspoon coarse ground black pepper. Pull ends of foil together and fold to make sealed packet. Set packet aside. while you make sauce.
To Make Horseradish Sauce:
In a small bowl wisk together 3/4 cup mayonnaise, 1/4 cup prepared horseradish, 1 tablespoon red wine vinegar, 1 tablespoon granulated sugar, 1/2 clove of garlic, minced very fine, pinch of kosher salt, pinch of black pepper. Refridgerate until needed.

To Prepare Buns:
Mix 3 tablespoons softened butter and 1/2 clove of garlic, minced very fine.
Spread about 1 teaspoon of garlic butter on cut sides of each of the buns. Set aside.

Poke 1 or 2 small holes in top of onion & mushroom packet and place on hot grill.
Brush grill grate with a bit of oil.
Place burger patties on grill cover and let cook about 5-6 minutes on each side. Let them get a good sear on each side before flipping to reduce sticking. Try to flip only once.
During the last few minutes, place buns buttered side down on grill and carefully grill until just warm and crusty, moving them around as needed to brown evenly.
To assemble burgers:
Smear about 2 tablespoons of horseradish sauce on bun bottoms, top with cooked burger patty, divide onions and mushrooms evenly over burgers, drizzle with a little of the au jus from cooking packet and top with bun top.