Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 5 2018

4th of July Party - Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

    2 pounds freshly ground chuck
    Salt and freshly ground black pepper
    8 slices white Cheddar, sliced 1/4-inch thick
    8 slices yellow Cheddar, sliced 1/4-inch thick
    8 hamburger buns
    Horseradish Mustard, recipe follows
    8 leaves Romaine Lettuce
    Grilled Vidalia Onions, recipe follows
    Dill pickles, sliced

Horseradish Mustard:

    1/2 cup Dijon mustard
    2 tablespoons prepared horseradish, drained

Grilled Vidalia Onions:

    2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
    2 tablespoons olive oil
    Salt and freshly ground black pepper

Preheat grill or a cast iron skillet to high.

Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
Horseradish Mustard:

Whisk mustard and horseradish together in a small bowl.
Grilled Vidalia Onions:

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.