The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
From “Bobby Flay’s Mesa Grill Cookbook,” by Bobby Flay (Potter). Makes 4 burgers.
Ingredients
1/4 cup dijon mustard
1 tablespoon prepared horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2-inch thick slices
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 pounds ground chuck (80 percent lean)
8 slices cheddar cheese (each 1/4-inch thick), preferably a mix of white and yellow
4 sesame seed hamburger buns
4 slices beefsteak tomato
4 lettuce leaves
Directions
Whisk together the mustard and horseradish in a small bowl; set aside.
Preheat a 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 cheese to the top of each burger, cover the grill, and let melt, about 1 minute.
Place the bugers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.
