Title: Hamburgers with Double Cheddar Cheese And Grilled Vidalias
Categories: Grilling & , Meat entree
Yield: 8 servings

---------------------------GRILLED VIDALIA ONIONS---------------------------
2 Vidalia onions; sliced
-crosswise 1/2 inch thick
Olive oil; for brushing
Kosher salt and freshly
-ground pepper

----------------------------HORSERADISH MUSTARD----------------------------
1 c Dijon mustard
2 tb Fresh horseradish; finely
-grated OR
2 tb Prepared horseradish;
-drained

---------------------------------HAMBURGERS---------------------------------
2 1/2 lb Ground chuck (fresh);
-slightly coarse grind
Kosher salt and freshly
-ground pepper
16 sl Cheddar cheese; (1/4" thick)
8 Hamburger buns
8 Leaves romaine lettuce
Grilled Vidalia Onions
8 sl Beefsteak tomato (1/4"
-thick); from 2 tomatoes
Horseradish mustard

FIRST THING I DID WAS HALVE THE RECIPE!

For the Grilled Vidalias: Preheat the gas grill, charcoal grill or GF
Grill.

Brush the onions with olive oil on both sides and season with salt and
pepper. Grill until golden brown, 3-4 minutes per side if using gas or
charcoal. For GF Grill, should be 3-4 minutes total. Remove and set aside.

For the 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.

For burgers: Divide the chuck into 8 5-oz 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 3-4 minutes on each side for medium
rare. For GF Grill, place on grill and cook for 5 minutes total for medium
rare.

During the last minute of cooking, top each burger with 2 slices of cheese,
cover the grill, and let the cheese melt, about 1 minute. If using GF
Grill, take burgers off, top with cheese and place in warmed toaster oven
or oven (on low) for a moment to melt cheese. Split the buns and toast on
the grill, cut side down, until golden.

Place a burger in each bun and top with lettuce, onions, tomato and a
dollop of horseradish mustard. Arrange on a large platter.

Recipe by: Adapted from Boy Meets Grill by Bobby Flay

Posted to CHILE-HEADS DIGEST by RST G on Jun 11, 1999,
converted by MM_Buster v2.0l.