Chislic Burger

Prepare the chislic: Cut the sirloin into uniform 1/2-inch cubes. Pat dry with paper towels. Season generously with garlic salt and onion powder, tossing to coat evenly.

Cook the chislic: Heat oil in a cast iron skillet over high heat until smoking. Add beef cubes in a single layer. Sear for 1-2 minutes per side until browned but still pink inside. Add minced garlic in the last 30 seconds. Transfer to a plate.

Form the patties: Divide ground beef into 4 equal portions. Gently form into patties about 3/4-inch thick, slightly larger than your buns. Make a small indent in the center of each patty.

Season the patties: Generously season both sides of each patty with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.

Grill the patties: Preheat grill or skillet to high heat. Cook patties for 3-4 minutes per side for medium, or until desired doneness. Add cheese in the last minute of cooking.

Toast the buns: Split the brioche buns and toast cut-side down on the grill or in a pan until golden brown, about 1-2 minutes.

Reheat chislic: Quickly return the chislic cubes to the hot skillet for 30 seconds to warm through while patties rest.

Assemble: Spread horseradish sauce on the bottom bun. Place the cheese-topped patty, then pile on the chislic cubes. Top with crispy onion straws and the top bun.

Serve immediately: Serve with extra chislic on the side and toothpicks for picking up loose cubes. Pair with a cold beer just like they do in South Dakota bars.