These hamburgers are lightly seasoned and grilled to perfection.  A horseradish cheddar spread is placed on each burger and grilled until melted.  These burgers are anything but short on flavor!

I’ve partnered with the Ohio Beef Council to bring you this recipe.

I am willing to wager that whether you like horseradish or not, you will remember the first time you tried it.  Horseradish has such a distinct flavor, but what really sets it apart is the sinus clearing that takes place if you consume too much.  I always end up with too much and have to pinch my nose and scrunch my face.  But after the dust settles, I’m eager for more. Then I go do make things with horseradish, like this easy Horseradish Bacon Dip!

This horseradish cheddar burger should not be feared if you happen to be one of those people who is not a fan of horseradish.  The horseradish topping is actually quite creamy with only subtle horseradish flavor.  The spread is made with cream cheese, shredded white cheddar and a touch of horseradish.  You can alter the amounts of any ingredient, although adding more cream cheese will completely change the texture and the taste.

No matter what, don’t skimp on the beef.  Beef is a healthy, high-quality protein choice. Beef provides essential nutrients and can help meet the recommended amount of daily protein needed.  Lean beef daily as part of a healthy diet can help lower cholesterol levels, and exercise is more effective when paired with a high-protein diet.

Tips for Grilling Success:

1. Prep Your Grill. Starting hot is the key to success. Never start cooking your steak or burger before your grill hits 450 to 500 degrees. After cooking your steak for one to two minutes at that temperature, back the temp to medium high for the remainder of the cooking time.
2. Know Your Grill. Know where hot spots are located. These are areas that tend to flare up and cook your burger unevenly.
3. Diamonds are a grill’s best friend! How do we make those beautiful steakhouse diamond marks? Make professional diamond grill marks by placing your beef on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock.
4. No poking! Always use tongs or spatula to move beef on the grill. Poking with a grill fork or knife only allows those tasty juices to escape.
5. Add your cheese topping towards the end of the cook time and keep a close eye on it!
6. Ready for more? Check out this all beef Black and Blue Cajun Burger too!