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Full Online Book HomeLearning KitchenOutdoor_cooking - Hamburgers With Double Cheddar Cheese And Vidalias
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Outdoor_cooking - Hamburgers With Double Cheddar Cheese And Vidalias Post by :peaches9500 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2954

Click below to download : Outdoor_cooking - Hamburgers With Double Cheddar Cheese And Vidalias (Format : PDF)

Outdoor_cooking - Hamburgers With Double Cheddar Cheese And Vidalias

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 or2 tbsp. prepared horseradish -- drained

Hamburgers:
2 1/2 lb. ground chuck (fresh) -- slightly coarse grind
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


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.
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