Pub Patties with Horseradish Sauce and Cress


  • 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, plus more for sprinkling
  • Salt and pepper
  • 2 pounds ground beef sirloin
  • 1/4 cup Worcestershire sauce (eyeball it)
  • 1/4 cup curly leaf parsley, finely chopped
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 4 seeded Laiser rolls, split
  • 1 bunch watercress


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

Meanwhile, in a large bowl, combine the beef, Worcestershire sauce and parsley; season with salt and pepper. Form into four patties and coat each with the EVOO. 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.

Top each roll bottom with some of the watercress, a beef patty, lots of horseradish sauce, a sprinkling of chives and a roll top.

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