Mohamed Shili This burger is packed with bold flavors! Juicy beef patties are topped with double cheddar cheese, grilled Vidalia onions, and zesty horseradish mustard. Served on a soft bun with crisp lettuce, pickles, and ketchup, this burger is a must-try for any burger lover!
Ingredients Needed:
- 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
- 8 leaves Romaine Lettuce
- Grilled Vidalia Onions
- Dill pickles, sliced
- Ketchup
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
How To Make Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard?
- Preheat the grill or skillet: Set your grill or a cast-iron skillet to high heat.
- Shape and season the patties: Divide the ground chuck into 8 equal portions (4 ounces each) and shape into patties. Season both sides with salt and black pepper.
- Cook the burgers: Grill or cook in the skillet for 3 to 4 minutes per side for medium-rare. During the last minute, place 2 slices of cheese (1 white and 1 yellow) on each patty, cover, and let melt for about 1 minute.
- Make the horseradish mustard: In a small bowl, whisk together Dijon mustard and horseradish until smooth.
- Grill the Vidalia onions: Brush both sides of the onion slices with olive oil and season with salt and pepper. Grill for 3 to 4 minutes per side until golden brown and tender.
- Assemble the burgers: Place each burger on a bun and top with horseradish mustard, romaine lettuce, grilled Vidalia onions, dill pickles, and ketchup.
Recipe Tips:
- Use high-quality ground beef: Choose 80/20 ground chuck for the best balance of fat and flavor. Lean beef can make the burgers dry.
- Shape the patties gently: Don’t press too hard when forming the patties. A light touch keeps them tender and juicy.
- Let the cheese melt properly: Cover the grill or pan after adding cheese so it melts evenly and gets extra gooey.
- Grill onions until soft and golden: Make sure the onions are cooked until soft and slightly caramelized for the best flavor. If they are undercooked, they will taste too sharp.
- Toast the buns for better texture: Lightly grill or toast the buns so they don’t get soggy from the juices and sauces. It adds a nice crunch too!
How To Store & Reheat Leftovers?
- Refrigerate: Let the burgers cool down first. Then, put them in a sealed container and store them in the fridge for up to 3 days. Keep the buns, onions, and sauce separate so they don’t get soft.
- Freeze: Wrap each burger patty in plastic wrap and place them in a freezer-safe bag. They will stay good for up to 3 months.
- Reheat: Heat a skillet over medium heat. Place the patty in the pan and cook for 2-3 minutes per side until heated through.
Nutrition Facts:
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 90mg
- Sodium: 900mg
- Potassium: 350mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 35g
Try More Bobby Flay Recipes:
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija
- Bobby Flay Salmon With Brown Sugar And Mustard Glaze
- Bobby Flay Lobster Mac And Cheese Recipe
Bobby Flay Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
Description
This burger is packed with bold flavors! Juicy beef patties are topped with double cheddar cheese, grilled Vidalia onions, and zesty horseradish mustard. Served on a soft bun with crisp lettuce, pickles, and ketchup, this burger is a must-try for any burger lover!
Ingredients
Horseradish Mustard:
Grilled Vidalia Onions:
Instructions
- Preheat the grill or skillet: Set your grill or a cast-iron skillet to high heat.
- Shape and season the patties: Divide the ground chuck into 8 equal portions (4 ounces each) and shape into patties. Season both sides with salt and black pepper.
- Cook the burgers: Grill or cook in the skillet for 3 to 4 minutes per side for medium-rare. During the last minute, place 2 slices of cheese (1 white and 1 yellow) on each patty, cover, and let melt for about 1 minute.
- Make the horseradish mustard: In a small bowl, whisk together Dijon mustard and horseradish until smooth.
- Grill the Vidalia onions: Brush both sides of the onion slices with olive oil and season with salt and pepper. Grill for 3 to 4 minutes per side until golden brown and tender.
- Assemble the burgers: Place each burger on a bun and top with horseradish mustard, romaine lettuce, grilled Vidalia onions, dill pickles, and ketchup.
Notes
- Use high-quality ground beef: Choose 80/20 ground chuck for the best balance of fat and flavor. Lean beef can make the burgers dry.
- Shape the patties gently: Don’t press too hard when forming the patties. A light touch keeps them tender and juicy.
- Let the cheese melt properly: Cover the grill or pan after adding cheese so it melts evenly and gets extra gooey.
- Grill onions until soft and golden: Make sure the onions are cooked until soft and slightly caramelized for the best flavor. If they are undercooked, they will taste too sharp.
- Toast the buns for better texture: Lightly grill or toast the buns so they don’t get soggy from the juices and sauces. It adds a nice crunch too!
Bobby Flay Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard