How many ways are there to cheese a burger? Let's find out!
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Horseradish mayo, caramelized onions, Tillamook Smoked Black Pepper White Cheddar, and roast beef. Now dip, baby, dip! That’s right. This burger’s just begging for some sauce, so keep the au jus handy.
In a mixing bowl, add all ingredients and thoroughly combine using a whisk. Adjust seasoning to taste. Store and refrigerate until it’s time to use.
Season the ground beef patties with burger seasoning and grill on a 400°F griddle for 3 minutes per side until medium-rare. Add a slice of Smoked Black Pepper White Cheddar Cheese to each patty and melt (about 1 minute). Split and butter the egg buns, about 1 tablespoon per side. Toast buns, butter-side down, on a 400°F griddle until golden brown.
For each burger, spread 1 tablespoon of Horseradish Mayo on both toasted bun halves. Add red leaf lettuce, tomato, and caramelized onions to the bottom of the bun. In order, top each with the cooked beef patty covered with Smoked Black Pepper White Cheddar Cheese and sliced roast beef. Finish with the bun tops and serve with a side of au jus (about ½ cup per burger). Enjoy!