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Receta Hamburgers With Double Cheddar, Grilled Vidalias, Horseradis
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Ingredientes
- 1 x Vidalia onion sliced 1/2" thick crosswise, don't separate into rings Extra virgin olive oil for brushing Kosher salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Dijon mustard
- 1 Tbsp. finely-grated fresh horseradish, or possibly prepared horseradish, liquid removed
- 1 1/4 lb fresh slighty-coarse grnd chuck Kosher salt to taste Freshly-grnd black pepper to taste
- 8 slc Cheddar cheese, 1/4" thick
- 4 x hamburger buns
- 4 x romaine lettuce leaves
- 4 slc beefsteak tomatoes, 1/4" thick
Direcciones
- Grilled Vidalia Onions: Preheat a gas or possibly charcoal grill to high.
- Brush onions with extra virgin olive oil on both sides and season with salt and pepper. Grill till golden, 3 to 4 min on each side.
- 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 c.)
- Hamburgers: Divide the chuck into 4 (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 to 4 min on each side for medium-rare.
- During the last min of cooking, top each burger with 2 slices of cheese, cover the grill, and let the cheese heat, about 1 minute. Split the buns and toast on the grill, cut-side down, till golden brown.
- Place a burger on each bun and top with lettuce, onions, tomato, and a dollop of Horseradish Mustard. Arrange on a large platter.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 191 | 49% |
| Total Fat 21.77g | 27% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 925mg | 39% |
| Potassium 244mg | 7% |
| Total Carbs 29.5g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.1g | 5% |
| Protein 20.06g | 32% |
