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Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: Burgers

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Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

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Double Cheddar & Onion Burger (02:04)

Total:: 33 min
Prep:: 15 min
Cook:: 18 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

Watch how to make this recipe.

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.

My Private Notes

Name: Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H33M0.000S
Yield: 8 servings
Cuisine: american
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; 1/2 cup Dijon mustard; 2 tablespoons prepared horseradish, drained; 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices; 2 tablespoons olive oil; Salt and freshly ground black pepper