Horseradish Burgers Recipe
Horseradish Burgers Recipe photo by Taste of Home

Horseradish Burgers Recipe

Read Reviews
4.5 1 2
Publisher Photo
"My husband and I love to grill burgers year-round," relates Chris Anderson of Morton, Illinois. "This variation with a creamy and flavorful filling is a bit with our family and friends."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 2 pounds ground beef
  • 2 tablespoons steak sauce
  • 3/4 teaspoon seasoned salt
  • 1 package (3 ounces) cream cheese, softened
  • 1 to 2 tablespoons prepared horseradish
  • 1 teaspoon prepared mustard
  • 8 hamburger buns, split

Nutritional Facts

1 serving (1 each) equals 387 calories, 20 g fat (8 g saturated fat), 87 mg cholesterol, 552 mg sodium, 23 g carbohydrate, 1 g fiber, 27 g protein.


  1. In a large bowl, combine beef, steak sauce and seasoned salt; mix well. Shape into 16 thin patties. In a small bowl, combine cream cheese, horseradish and mustard. Spoon about 1 tablespoonful into the center of half of the patties; top with remaining patties. Press edges to seal.
  2. Grill, covered, over medium-hot heat for 6-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns. Yield: 8 servings.
Originally published as Horseradish Burgers in Quick Cooking September/October 2001, p10

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Horseradish Burgers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 12, 2013

"Good flavor and unique recipe. I used the lesser amount of horseradish, but would use more next time to give the filling a little more flavor. I made extra and used it as a spread on top of the burgers. I had some of the filling start to leak out during cooking, so I may have not sealed the edges enough."

Loading Image