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Buddy Killer Hamburgers Supreme




Source of Recipe


Buddy Cookbook
For the Grilled Vidalia Onions -
2 Vidalia onions, sliced crosswise 1/2 inch thick (do not separate into rings)
Olive oil for brushing
Kosher salt and freshly ground pepper

For the Horseradish Mustard -
1 cup Dijon mustard
2 tablespoons finely grated fresh horseradish, or prepared horseradish, drained

For the hamburgers -
2 1/2 pounds freshly ground chuck (slightly coarse grind)
Kosher salt and freshly ground pepper
Sixteen 1/4 inch thick slices Cheddar cheese
8 hamburger buns
8 leaves Romaine lettuce
Grilled Vidalia Onions
Eight 1/4 inch thick slices beefsteak tomato (2 tomatoes)
Horseradish mustard

For the Onions:
Preheat a gas or charcoal grill to high.
Brush the onions with olive oil on both side and season with salt and pepper.
Grill until golden brown, 3 to 4 minutes on each side.

For the Horseradish 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 the Hamburgers:
Divide the chuck into eight 5-ounce 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 to 4 minutes each side fir medium rare.
During the last minutes of cooking, top each burger with 2 slices of cheese, cover the grill and let the cheese melt, about 1 minute. Split the buns and toast on the grill, cut side down until golden.
Place a burger on each bun and top with lettuce, onions, tomato, and a dollop of Horseradish mustard. Arrange on a large platter.