© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from Bobby Flay's Mesa Grill Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson.
¼ cup Dijon mustard
1 tablespoon prepared horseradish, drained
1 large Vidalia onion, sliced crosswise into ½-inch-thick slices
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 pounds ground chuck
8 slices Cheddar cheese (each ¼ inch thick), preferably a mix of white and yellow
4 sesame seed hamburger buns
4 slices beefsteak tomato
4 lettuce leaves
Whisk together the mustard and horseradish in a small bowl; set aside.
Preheat the grill to high or a grill pan over high heat.
Brush the onion slices with the oil on both sides and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side, until lightly golden brown. While the onion is grilling, form the meat into 4 burgers. Season the burgers on both sides with salt and pepper. Grill for 3 to 4 minutes on each side for medium. Add 2 slices of the cheese to the top of each burger, cover the grill, and let melt, about 1 minute.
Place the burgers on the buns sandwiched with onion, tomato, lettuce, and a dollop of horseradish mustard.