Mini hamburgers with onion rings and creamy horseradish – detailed recipe. The author of the recipe is Splitsville (USA) restaurant, Bowling Share with friends: 
Photo of the dish: Kat Toych Time: 30 min. Difficulty: Easy Quantity: 12 mini hamburgers capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For creamy horseradish:
- 3/4 Art. table horseradish, drain excess fluid
- 1/4 Art. mayonnaise
- 2 tbsp. l sour cream
- 1.5 tsp Dijon mustard
- 1/2 tsp Sahara
- 3/4 tsp salt
- 1/4 tsp freshly ground pepper
For mini burgers:
- 4 tbsp. l (60 gr.) Butter
- 12 small buns, cut in half
- 650 gr. beef tenderloin, cut into twelve slices 1 cm thick.
- Coarse salt and freshly ground pepper
- Deep-fried onion rings
Recipes with similar ingredients: table horseradish, mayonnaise, sour cream, Dijon mustard, hamburger buns, beef, onions rings
Recipe preparation:
- Cook creamy horseradish: mix in a bowl horseradish, mayonnaise, sour cream, mustard, sugar, salt and pepper. Cover the bowl cover and refrigerate for 2 hours.
- Cook mini burgers: melt in large pan with non-stick coating 1 tbsp. l (15 gr.) Creamy oils. Put the buns on the pan with the cut side down and fry until golden brown. If necessary, add more butter.
- Grate beef with salt and pepper. Melt in a large pan 2 tbsp. l (30 gr.) Butter. Put in portions in a pan beef and fry for about 2 minutes. from each side. Steaks will be medium fried.
- Build mini burgers: put the beef on the bottom half buns, spread with creamy horseradish. Put on top onion rings and cover with the upper halves of the buns.
