Hamburgers with Double Cheddar Cheese, Grilled Vidalia Onions, and Horseradish Mustard

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • GRILLED VIDALIA ONIONS:
  • 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
  • HORSERADISH MUSTARD:
  • 1/2 cup Dijon mustard
  • 1 tablespoon finely grated fresh horseradish, or prepared horseradish, drained
  • HAMBURGERS:
  • 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
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.

Yield: 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.


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