Recipe Of The Day: Double Cheddar Hamburger w/ Grilled Onions

Nothing beats a hot hamburger loaded with flavor on a sunny day. Try this burger out at your next backyard BBQ and watch as the moistness from the meat and cheeses blends perfectly together, guaranteeing your guests will be asking for seconds.
The smokey flavor of the grilled onions is the perfect topper for this occasion and as such should be enjoyed with an ice cold beer such as a Frambois, Fat Tire or possibly a mint laced Mojito for those looking to lighten it up a bit.
And if that isn't enough to entice you to eat it, this recipe is an adaption to the very one used by Bobby Flay for his Hamburger throwdown, which he won.
Enjoy!

Ingredients:

2 pounds freshly ground chuck

2 large eggs (whisked thoroughly)

1 tsp smoked paprika

1 tsp cayenne pepper
1/4 cup parmesan cheese grated

¼ - ½ cup Italian seasoned bread crumbs

¼ - ½ cup Ketchup

½ cup dried minced onions

Kosher Salt and freshly ground black pepper

8 slices white Cheddar, sliced ¼ - inch thick

8 slices yellow Cheddar, sliced ¼ -inch thick

8 hamburger buns

Horseradish Mustard, recipe follows

8 leaves Romaine Lettuce

Grilled Vidalia Onions, recipe follows

Dill pickles, sliced

Ketchup (for garnish on finished burgers)

Directions:

Preheat grill or a cast iron skillet to high.

Mix meat, eggs paprika, cayenne, bread crumbs, parmesan cheese and ketchup thoroughly in a bowl.

Divide the beef into 8 (4-ounce) burgers.

Cover the burgers on both side with dried minced onion and 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.

Horseradish Mustard:

1/2 cup Dijon mustard

2 tablespoons prepared horseradish, drained

Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions:

2 Vidalia onions, sliced crosswise, ¼ -inch thick slices

2 tablespoons olive oil

Salt and freshly ground black pepper

Brush olive oil on both sides of the onions and season with salt and pepper.

Grill the onion slices for 3 to 4 minutes on each side until golden brown.