Recipe - Hamburger Helper Tvp Mix

GRILLED VIDALIA ONIONS
2 Vidalia onions; cut or sliced up
crosswise One half inch thick
Olive oil; for brushing
Kosher salt and freshly
ground pepper

HORSERADISH MUSTARD
1 cup Dijon mustard
2 tablespoon Fresh horseradish; finely
grated OR
2 tablespoon Prepared horseradish;
drained

HAMBURGERS
2 One half pound Ground chuck (fresh);
slightly coarse grind
Kosher salt and freshly
ground pepper
16 sl Cheddar cheese; (1/4" thick)
8 Hamburger buns
8 Leaves romaine lettuce
Grilled Vidalia Onions
8 sl Beefsteak tomato (1/4"
thick); from 2 tomatoes
Horseradish mustard

FIRST THING I DID WAS HALVE THE RECIPE!

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, 34 minutes per side if using gas or
charcoal. For GF Grill, should be 34 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 5oz 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 34 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.

Recipe by: Adapted from Boy Meets Grill by Bobby Flay

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Jun 11, 1999,
converted by MM_Buster v2.0l.