This last weekend, Justin made an amazing burger for me... there is just nothing like a man that can grill up a tasty burger, right?! It was absolutely delicious and although no amount of Zantac and Tums could prevent my indigestion after eating it, it was still totally worth it. Let us know if you try it and like it!
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| The Mesa Grill Burger |
The Mesa Grill Burger with Double Cheddar Cheese,
Grilled Vidalia Onion and Horseradish Mustard
From "Bobby Flay's Mesa Grill Cookbook" by Bobby Flay. 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.
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