STEAKHOUSE BURGERS
Makes 6

2 pounds ground chuck (85 percent lean)
1/3 cup bottled steak sauce
2 teaspoons jarred horseradish
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
4 green onions, roots trimmed, cut into 1/2-inch pieces
Oil for coating grill grate
6 hamburger buns, split

Preheat gas grill to medium-high or prepare a charcoal or wood fire for direct heat, setting the grill rack about
2 inches above the fire.
Using hands, mix beef, steak sauce, horseradish, salt, pepper and green onions in a bowl until well blended;
do not overmix. Using a light touch, form into 6 patties, no more than 1 inch thick. Refrigerate burgers until grill is ready.
Coat grill grate with oil. Put burgers on grill. Cover and cook 7 minutes, flipping after about 4 minutes for
medium done (add a minute per side for well done).
To toast the buns, put them cut side down on the grill grate for the last minute of cooking.
If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

Andrew Schloss and David Joachim