Hamburgers With Double Cheddar, Grilled Vidalias, Horseradis Recipe - Cooking Index
Hamburgers With Double Cheddar, Grilled Vidalias, Horseradis Recipe - Cooking Index
| 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 | 118ml | Dijon mustard |
| 1 tablespoon | 15ml | Finely-grated fresh horseradish, or |
| Prepared horseradish, drained | ||
| Hamburgers | ||
| 1 1/4 lbs | 567g / 20oz | Fresh slighty-coarse ground chuck |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 8 | Cheddar cheese, 1/4" thick | |
| 4 | Hamburger buns | |
| 4 | Romaine lettuce leaves | |
| 4 | Beefsteak tomatoes, 1/4" thick |
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.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9591) - from the TV FOOD - NETWORK
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