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“In ‘The Book of Burger’ by Rachael Ray”

Ingredients Nutrition


  1. Heat a large cast-iron skillet or griddle over med-high heat.
  2. Make the burgers—in a large bowl, combine the beef, Worcestershire sauce, horseradish, Tabasco, celery, ketchup or chili sauce, cracker crumbs or breadcrumbs, and egg yolk.
  3. Season with kosher salt and pepper and mix thoroughly.
  4. Score the meat into 4 equal portions and form them into patties slightly thinner at the center than at the edges.
  5. Add the oil to the hot skillet.
  6. Cook the burgers, flipping once, 10 minutes for medium.
  7. Top the burgers with the cheese for the last 2 minutes of cooking, tenting the skillet with foil, if you like, to help the cheese melt.
  8. While the burgers are cooking, make the sauce—stir the ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, and minced celery together in a small bowl; season with pepper.
  9. Place the burgers on the roll bottoms and top with the sauce.
  10. Set the roll tops in place.

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