Cheddar Bacon Hamburgers with Horseradish

Cheddar Bacon Hamburgers with Horseradish


"A great and easy way to add some flavor to your hamburgers!"

Ingredients 20 m {{adjustedServings}} servings 584 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1125 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Mix ground beef, Cheddar cheese, bacon bits, horseradish, garlic powder, salt, and pepper in a large bowl. Divide beef mixture into 4 equal parts and shape into patties.
  3. Grill on the preheated grill until patties are no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C) for well-done.
  4. Serve patties with hamburger buns.
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Reviews 12

  1. 15 Ratings


I came across this recipe a couple of days ago and have been dying to try it ever since. Our frigid weather, however, has made grilling hamburgers outdoors a dumb move – but where there’s a will there’s a way! With a few minor adjustments to the recipe I was able to make this indoors with no muss and no fuss – as a meatloaf! I adjusted the recipe to two servings, to use 1/2 pound ground beef. I used fresh minced garlic rather than garlic powder and added 1/4 cup of minced onion. To bind it I added 2 tablespoons each of bread crumbs and milk and 1/2 egg (lightly beat an egg and measure out 2 tablespoons). I formed it into an itty-bitty loaf, topped it with some darn fine barbecue sauce, and baked it on a foil-lined cookie sheet at 350 degrees for 45 minutes. I let it set about 10 minutes before slicing it up. Each of the signature ingredients of cheddar cheese, horseradish and bacon (I used real bacon, cooked and crumbled) were barely apparent but the combination of them united to create something unique and special. I’m glad I was determined to make this recipe and simply improvised to do so. This was a real treat, something to remember when the weather is more cooperative to make as a grilled burger on a bun. When I do I’ll omit the binders – the milk, bread crumbs and egg, but I’ll keep all else the same, including my additions of minced onion and barbecue sauce. It is the bacon, cheddar and horseradish, however, that are this recipe’s delicious distinction.

Baking Nana

Fabulous! I was scared of the 2 Tablespoons of horseradish so I backed it down to 1 Tablespoon. I actually weighed the meat (which I never do) and I think that for us 3 patties would have worked better than 4. Next time I would use 1 1/2 lbs burger and the full 2 Tablespoon of horseradish. Nonetheless, these were stellar burgers. I used 2 slices real thick cut bacon, cooked crumbled instead of bacon bits. My burger loving hubby LOVED these. Thanks Lisa!


Made these tasty burgers for the recipe group June, 2014. I enjoyed trying these burgers. Only adjustment I could see making in this recipe is to add some moisture..sauce, something to juicy up the mix. Enjoyed trying, thanks for your submission.