James's Grilled Onion Horseradish Burger
GRILLED VIDALIA ONIONS
1 x Vidalia onion sliced 1/2" thick
crosswise, do not separate into rings
Olive oil for brushing
Kosher salt to taste
Freshly-ground black pepper to taste
HORSERADISH MUSTARD
1/2 cup Dijon mustard
1 tbl finely-grated fresh horseradish, or
prepared horseradish, drained
HAMBURGERS
1 1/4 lb fresh slighty-coarse ground chuck
Kosher salt to taste
Freshly-ground black pepper to taste
8 slc Cheddar cheese, 1/4" thick
4 x hamburger buns
4 x romaine lettuce leaves
4 slc beefsteak tomatoes, 1/4" thick
Method :
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. (Makes 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.
This recipe yields 4 servings