Hamburgers With Double Cheddar, Grilled Vidalias, Horseradish Mustard

By á-174942

Ingredients

• GRILLED VIDALIA ONIONS:
• 1 Vidalia onion sliced 1/2" thick
• crosswise, do not separate into rings
• Olive oil for brushing
• Kosher salt to taste
• Freshly-ground black pepper to taste
• HORSERADISH MUSTARD:
• 1/2 cup Dijon mustard
• 1 tablespoon finely-grated fresh horseradish, or prepared horseradish, drained
• HAMBURGERS:
• 1 1/4 pounds fresh slighty-coarse ground chuck
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 8 slices Cheddar cheese, 1/4" thick
• 4 hamburger buns
• 4 romaine lettuce leaves
• 4 slices beefsteak tomatoes, 1/4" thick

Details

Servings 4

Preparation

Step 1

Grilled Vidalia Onions: Preheat a gas or charcoal grill to high.

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.

Horseradish Mustard: Mix the mustard and horseradish together in a small bowl. May be refrigerated up to 1 week; serve at room temperature. (Makes 1 cup)

Hamburgers: 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.

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.

Place a burger on each bun and top with lettuce, onions, tomato, and a dollop of Horseradish Mustard. Arrange on a large platter.

This recipe yields 4 servings.