Cheddar Stuffed-Horseradish Burger

This is one darn good burger.  It has a great smokey flavor that comes from the smoked sea salt, which I received as a gift and am enjoying it in and on everything that I am doing lately.  It is probably one of the key main ingredients in this recipe, because it just adds so much more flavor and depth to the burger that can only be otherwise given by using a smoker-which I do not have.  And let's not skip the revue of the thick oozing goodness of the cheddar cheese, which is stuffed inside the center and is merely waiting to escape with that first bite.  Who is not a fan of anything that is stuffed with cheese I ask?  Not many I suppose.  At least not anyone around this homestead.  Then last, but not least is my most favorite part.  The horseradish sauce.  Which is the icing on my cake for sure.

1/2 cup of sour cream
5 tsp. of horseradish
1 tsp. of Dijon mustard
1 1/2 lbs. of 80/20 ground chuck
1/2 tsp. of smoked sea salt
fresh cracked pepper
2 tsp. of Worcestershire sauce
4 slices of deli-cut mild cheddar cheese (folded in 1/2, then in 1/2 again)
egg hamburger buns (found in your grocer's bakery)

-Preheat your grill to a high flame.  In a small mixing bowl, stir together the sour cream, horseradish and the Dijon mustard, cover and refrigerate until ready to use.  Then, in a large mixing bowl, using your hands, combine the ground chuck, smoked sea salt, cracked pepper and Worcestershire sauce well.  Split it into 8 equal sized hunks, shape them each into a smooth ball and then flatten them into thin large round patties.  Place a folded piece of cheese in the center of 4 of the patties, place the other 4 patties over them to create 4 double burgers then just pinch the edges together to seal in the cheese.  Toss them on the top rack of your grill for about 7 minutes on each side for a MW burger- DO NOT use the spatula to flatten them down while grilling-they may pop and you could lose your cheese! (I usually am a MR-M girl on my burgers, but have found when I stuff them with cheese that I do not like them to be too undercooked) Toss them on an egg bun with a heavy smear of my horseradish sauce and maybe a pickle or two.  Serves 4.  Enjoy!