[CH] Tonights Dinner (sort of OT)
RST G (synapse7@home.com)
Fri, 11 Jun 1999 21:59:46 -0400
I didn't put chiles in this altho' that would've been great - I made
burgers from the new Bobby Flay book (he uses a lot of chiles in his
cooking, enough to make any chile-head happy) but they had horseradish
in the mustard. Would've been great with jalapeno or habanero in the
mustard too, next time I'll have to try that. Anyway, here is the burger
recipe - I made them on the George Foreman Grill tonight, didn't feel
like the work of cleaning up the charcoal grill, but they were perfect
and wonderful.
* Exported from MasterCook *
Hamburgers with Double Cheddar Cheese & Grilled Vidalias
Recipe By : Adapted from Boy Meets Grill by Bobby Flay
Serving Size : 8 Preparation Time :0:00
Categories : Grilling & Bbq Meat Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Grilled Vidalia Onions:
2 Vidalia onions -- sliced crosswise
1/2 inch thick
olive oil -- for brushing
kosher salt and freshly ground pepper
Horseradish Mustard:
1 cup dijon mustard
2 tbsp fresh horseradish -- finely grated OR
2 tbsp prepared horseradish -- drained
Hamburgers:
2 1/2 lb ground chuck (fresh) -- slightly coarse grin
kosher salt and freshly ground pepper
16 slices Cheddar cheese (1/4" thick)
8 hamburger buns
8 leaves romaine lettuce
Grilled Vidalia Onions
8 slices beefsteak tomato (1/4" thick) -- from 2 tomatoes
Horseradish mustard
FIRST THING I DID WAS HALVE THE RECIPE!
For the Grilled Vidalias: Preheat the gas grill, charcoal grill or GF
Grill.
Brush the onions with olive oil on both sides and season with salt and
pepper. Grill until golden brown, 3-4 minutes per side if using gas or
charcoal. For GF Grill, should be 3-4 minutes total. Remove and set
aside.
For the 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.
For burgers: Divide the chuck into 8 5-oz 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 3-4 minutes on each side
for medium rare. For GF Grill, place on grill and cook for 5 minutes
total for medium rare.
During the last minute of cooking, top each burger with 2 slices of
cheese, cover the grill, and let the cheese melt, about 1 minute. If
using GF Grill, take burgers off, top with cheese and place in warmed
toaster oven or oven (on low) for a moment to melt cheese. Split the
buns and toast on the grill, cut side down, until golden.
Place a burger in each bun and top with lettuce, onions, tomato and a
dollop of horseradish mustard. Arrange on a large platter.
- - - - - - - - - - - - - - - - - -
RisaG
See OT because it was horseradish but not OT because it was from Bobby
and you can change the mustard to chile mustard if you want. See.