Hamburgers with Double Cheddar Cheese, Grilled Vidalia Onions, and Horseradish Mustard (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 vidalia onion, sliced crosswise 1/2-inch thick (do not separate into rings) |
olive oil, for brushing |
kosher salt and freshly ground black pepper |
1/2 cup dijon mustard |
1 tablespoon finely grated fresh horseradish, or prepared horseradish, drained |
11/4 pounds freshly ground chuck (slightly coarse grind) |
kosher salt and freshly ground pepper |
8 (1/4-inch-thick) slices cheddar cheese |
4 hamburger buns |
4 leaves romaine lettuce |
grilled vidalia onions, recipe above |
4 (1/4-inch-thick) slices beefsteak tomatoes (2 tomatoes) |
horseradish mustard, recipe above |
Directions:
1. GRILLED VIDALIA ONIONS:
2. Preheat a gas or charcoal grill to high.
3. Brush onions with olive oil on both sides and season with salt and pepper. Grill until golden brown, 3 to 4 minutes on each side.
4. HORSERADISH MUSTARD:
5. Mix the mustard and horseradish together in a small bowl.
6. May be refrigerated up to 1 week; serve at room temperature.
7. Yield: 1 cup
8. HAMBURGERS:
9. Divide the chuck into 4 (5-ounce) burgers and season on both sides with salt and pepper (handle as little as possible and form the burgers loosely). On the preheated grill, cook 3 to 4 minutes on each side for medium rare.
10. During the last minutes of cooking, top each burger with 2 slices of cheese, cover the grill, and let the cheese melt, about 1 minute. Split the buns and toast on the grill, cut side down, until golden.
11. Place a burger on each bun and top with lettuce, onions, tomato, and a dollop of Horseradish Mustard. Arrange on a large platter.
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