Categories: Ground Beef, Hamburgers, Main Dish, Rachael Ray
Ingredients
- 1 cup elbow pasta, cooked according to the package directions
- 1/2 pound ground chuck
- 1/2 pound ground sirloin
- A few dashes hot sauce
- Salt and freshly ground black pepper
- 1 tablespoon yellow mustard
- 1/2 cup chopped plus 4 slices American or yellow cheddar cheese
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 cup ketchup
- 2 tablespoons pickle relish
- 1 cup sour cream
- Shredded iceberg lettuce
- 1 small white onion, finely chopped
- 4 Kaiser rolls, toasted
Directions
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In a large bowl, mix together the cooked pasta, ground chuck, ground sirloin, hot sauce, salt, pepper, mustard and the chopped cheese. Score the meat into four equal portions and form patties.
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Pre-heat a large, nonstick skillet with some EVOO. Add the patties to the skillet and cook about 3-4 minutes per side. A minute before you take the burgers off, place one slice of cheese on top of each burger and let melt.
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While the burgers are cooking, mix the ketchup, relish and sour cream in a small bowl.
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To assemble the burgers, place a patty on each of the rolls, then top with some chopped onion, shredded lettuce and special sauce.