Makes 4 burgers
8 slices smoked bacon
1 pounds ground sirloin
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
salt and pepper
8 ounces sliced cheddar cheese
1 cup sour cream
1/3 cup finely chopped flat leaf parsley (or 1 t dried)
1/3 cup finely chopped chives
4 buns or rolls, split
1 bunch arugula or spinach leaves
In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels. In a medium bowl, combine the sirloin, Worcestershire sauce and horseradish; season with salt and pepper. Form into 4 patties. In skillet over medium high heat, add the beef patties and cook, turning once, for 8 minutes for medium (or cook on grill - my preferred method). Melt the cheese on top of the patties during the last 2 minutes of cooking.
Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, and lots of pepper. Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some arugula or spinach leaves. Slather the bun tops with the sour cream sauce and set into place.
Recipe modified from one found on Taste and Tell, originally by Rachel Ray