Credit Bobby Flay
- 2 lb(s) freshly ground chuck
- 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
- Horseradish Mustard
- 8 leaves Romaine lettuce
- Grilled Vidalia Onions
- Dill pickles, sliced
- Ketchup
To Make:
1. Preheat grill or a cast iron skillet to high.
2. Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
