Bobby Flay Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard Recipe

This Bobby Flay Hamburger recipe is a juicy and cheesy recipe, which is topped with double cheddar cheese and sweet grilled Vidalia onions. It’s the ultimate comfort food recipe, ready in about 40 minutes.

Bobby Flay Double Cheddar Burger Recipe Ingredients

For the Horseradish Mustard:

• 1/2 cup Dijon mustard
• 2 tablespoons prepared horseradish, drained

For the Grilled Vidalia Onions:

• 2 Vidalia onions, sliced crosswise into 1/4-inch thick slices
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For the Hamburgers:

• 2 pounds freshly ground chuck (80/20)
• Salt and freshly ground black pepper
• 8 slices white Cheddar, sliced 1/4-inch thick
• 8 slices yellow Cheddar, sliced 1/4-inch thick
• 8 hamburger buns
• 8 leaves Romaine Lettuce
• Dill pickles, sliced
• Ketchup

How To Make Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

1. Make the Horseradish Mustard: In a small bowl, whisk together the Dijon mustard and the prepared horseradish until smooth. Set aside.
2. Prepare and Grill the Onions: Brush both sides of the Vidalia onion slices with olive oil and season with salt and pepper. Place on a preheated high-heat grill and cook for 3 to 4 minutes per side, until they are golden brown, tender, and slightly charred.
3. Shape and Season the Patties: Gently divide the ground chuck into 8 equal portions (4 ounces each) and shape them into patties that are slightly wider than your hamburger buns. Make a slight indentation in the center of each patty with your thumb to prevent them from puffing up. Season both sides generously with salt and black pepper.
4. Cook the Burgers: Place the patties on the hot grill or in a hot cast-iron skillet. Cook for 3 to 4 minutes on the first side for a good sear. Flip the burgers.
5. Melt the Cheese: During the last minute of cooking, place one slice of white cheddar and one slice of yellow cheddar on top of each patty. Cover the grill or pan for about 1 minute to allow the cheese to melt completely.
6. Toast Buns and Assemble: While the cheese melts, lightly toast the hamburger buns on the grill or in the pan. To assemble, place a cheesy patty on a bun bottom. Top with a generous amount of horseradish mustard, a romaine lettuce leaf, a pile of grilled Vidalia onions, dill pickles, and ketchup. Place the top bun on and serve immediately.

Recipe Tips

• How do I get the juiciest burger? The key is to use 80/20 ground chuck, which has the perfect fat-to-meat ratio for flavor and juiciness. Also, handle the meat as little as possible when forming the patties—don’t overwork or press them too hard.
• How do I get perfectly melted cheese? After you place the cheese on the patties, cover the grill or pan with a lid (or a metal bowl if using a skillet). This traps the steam and heat, ensuring the cheese melts evenly and becomes extra gooey in about a minute.
• Why should I toast the hamburger buns? Toasting the buns creates a slight barrier that prevents them from getting soggy from the burger juices and sauces. It also adds a nice textural contrast and flavor.
• How do I get the best grilled onions? Grill the Vidalia onion slices until they are soft, tender, and have some nice char marks. This brings out their natural sweetness and caramelizes them, making them the perfect burger topping.

What To Serve With This Burger

This loaded burger is a star on its own but pairs perfectly with classic American sides.

• Crispy french fries or sweet potato fries
• Onion rings
• Creamy coleslaw or a simple potato salad
• A classic dill pickle spear on the side

How To Store & Reheat Leftovers

Refrigerate: Let the cooked burger patties cool completely. Store them in a sealed container in the fridge for up to 3 days. Keep the buns, grilled onions, and other toppings in separate containers to prevent them from getting soggy. Freeze: Wrap each cooled burger patty individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat: For the best results, reheat the patty in a skillet over medium heat for 2-3 minutes per side until heated through. Avoid the microwave as it can make the meat tough.

Bobby Flay Hamburger Nutrition Facts

• Serving: 1 hamburger
• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 90mg
• Sodium: 900mg
• Protein: 35g
• Total Carbohydrate: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco Recipe
• Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe
• Bobby Flay Grilled Chicken Cordon Bleu Recipe