Recipe - Hamburgers With Double Cheddar Cheese And Grilled Vidalias

1 pound Ground beef
1 pound Ground beef
One fourth cup Catsup
1 tablespoon Instant minced onion
2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Celery seed
One fourth teaspoon Garlic powder
One half cup Red wine vinegar
One fourth cup Salad oil
One half teaspoon Dill weed
2 md Red onions; thinly cut or sliced up
1 Loaf rye bread or
8 Rye buns

In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery
seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix
vinegar, oil, and dillweed. Place onion slices in shallow glass dish; pour
vinegar mixture over onions. Cover; refrigerate at least

30 minutes. Wrap rye bread in a single thickness heavyduty aluminum foil.
Place on grill 4 inches from medium coals. Heat 20 minutes, turning
occasionally. Remove onions from marinade; reserve marinade. Place
hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side
or until done, brushing frequently with reserved marinade. To serve, place
1 hamburger patty on slice warm bread; top with onions, a second patty and
a second slice bread. Makes 8