Recipe courtesy of Bobby Flay
Episode: Burgers
Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
Total:
33 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
33 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 pounds freshly ground chuck
  • Salt and freshly ground black pepper
  • 8 slices white Cheddar, sliced 1/4-inch thick
  • 8 slices yellow Cheddar, sliced 1/4-inch thick
  • 8 hamburger buns
  • Horseradish Mustard, recipe follows
  • 8 leaves Romaine Lettuce
  • Grilled Vidalia Onions, recipe follows
  • Dill pickles, sliced
  • Ketchup
Horseradish Mustard:
  • 1/2 cup Dijon mustard
  • 2 tablespoons prepared horseradish, drained
Grilled Vidalia Onions:
  • 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Directions

Preheat grill or a cast iron skillet to high.

Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard:

Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions:

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

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