New Year. New food. Double cheese.
Yesterday was spent cleaning up the kitchen (though it didn’t need to much work because our houseguests were amazing and well-behaved the night before, like the adults we are becoming) and sitting around doing much of nothing but eating leftovers. And since there are no leftovers to show you here, let’s go with something completely new to ring in the New Year!
It should be noted that for Christmas, I got a cast-iron skillet, as well as a cast iron combination grill-griddle, so grilling in the hour this winter is going to be a thing. This, however, was a dish I was lucky enough to make on the grill the other night, in spite of the bitter cold that’s sweeping the Northeast USA.
This dish is a classic cheeseburger with a little extra cheese, some charred onion and some horseradish mustard to give it a kick. Basically, after eating this, spring and sitting outside on the deck simply cannot come soon enough.
Recipe courtesy of Bobby Flay
2 lb. ground beef or chuck
salt and pepper
8 slices white cheddar
8 slices yellow cheddar
8 hamburger buns
8 leaves romaine lettuce
dill pickles, sliced
1/2 cup Dijon mustard
2 tbsp. horseradish, drained
2 Vidalia onions, sliced into 1/4-inch thick slices
2 tbsp. olive oil
salt and pepper
Whisk the mustard and horseradish together. Boom. You’ve got some horseradish mustard.
Cut the onions and season with olive oil, salt and pepper, then grill until slightly charred. If you’re not grilling, these can be broiled or cooked on a grill pan.
For the burgers, divide the beef into 8 burgers. Season and grill for 3 to 4 minutes per side. During the final minute, add 1 slice of each cheddar, then cover the grill or grill pan you are using, or put the burgers under the broiler to melt.
Let the beef rest before you assemble.