Hamburgers with Double Cheddar Cheese
and Grilled Vidalia Onions



2 medium Vidalia onions, peeled, sliced crosswise, 1/2 inch thick
(do NOT separate into rings)

Olive oil for brushing

Liquid Smoke for brushing

Salt and Pepper


Horseradish Mustard

(If you don't have Horseradish Mustard, you can make your own)

1 cup Dijon mustard

2 Tbsp. prepared horseradish (drained)



2 1/2 pounds freshly ground chuck

Hamburger Seasoning

Liquid Smoke for brushing

16 slices (1/4 inch thick) cheddar cheese

8 hamburger buns

8 romaine lettuce leaves

8 tomato slices


Preheat gas or charcoil grill to high.

Brush each side of the onion slices with the olive oil and Liquid Smoke.

Sprinkle each side with salt and pepper.

Grill until golden brown, 3 to 4 minutes on each side.

Remove from the grill and set aside.

In a small bowl, mix together the mustard and horseradish and set aside.

To prepare the hamburgers:

Divide the ground chuck into eight 5-ounce burgers and brush both sides with Liquid Smoke.

Generously season both sides with Hamburger Seasoning.

On the preheated grill, cook the burgers to desired doneness.

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, butter each side, and toast, buttered side down, until golden brown.

Place a burger in each bun and top with lettuce, grilled onions, tomato, and a dollop

of Horseradish Mustard.



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