Hamburger With Double Cheddar, 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
• Ketchup

Directions

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:

1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions:

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

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.

4 servings