Deviled Burgers

2 pounds ground chuck (80 percent lean)

2 tablespoons chili sauce

2 tablespoons finely minced shallot

2 tablespoons minced parsley

1 tablespoon jarred horseradish, squeezed well to remove excess liquid

1 tablespoon dry mustard

2 teaspoons chili powder

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Sliced or crumbled cheese, if desired

6 split burger buns

To Serve:

Ketchup, mustard, chili sauce

Lettuce

Tomatoes

Onions

Pickles

Form the patties: Place the chili sauce, shallot, parsley, horseradish, mustard, chili powder, salt and pepper in a bowl and stir to combine. Add the meat. Use your hands to lightly but thoroughly mix the seasonings into the meat. Divide the beef into six or eight even portions, and use your hands to form even, round patties, about ¾-inch thick. Use your fingers to press a small indentation into the middle of each patty.

Make the burgers: Place the patties on the grill and cook for 3 to 4 minutes on each side, until they are cooked to your liking. During the last minute of cooking, place the cheese over the burgers, if desired. Also place the buns on the grill and let them toast lightly, if desired.

Place a burger on the bottom of each bun, and top as desired. Place the bun top over the burger and serve.

Makes 6 large or 8 medium burgers

Nutritional information: 520 calories; 292 calories from fat; 32 g fat (12 g saturated; 2 g trans fats); 107 mg cholesterol; 668 mg sodium; 24 g carbohydrate; 1 g fiber; 4 g sugar; 31 g protein.

Katie Workman