Hamburger with Cheddar Cheese and Horseradish Mustard

Try a New Haven-style hamburger with all the bells and whistles.

  • Preparation Time15 mins
  • Cooking Time18 mins
  • Serves8
  • DifficultyEasy
900g freshly minced chuck steak
Salt and freshly ground black pepper
16 slices Cheddar cheese, sliced 1/2cm thick
8 hamburger buns
Horseradish Mustard, recipe follows
8 leaves Romaine lettuce
Grilled Onions, recipe follows
Dill pickles, sliced
Ketchup

For the grilled onions

2 large onions, sliced crossways, 1/2cm thick slices
2 tbsp olive oil
Salt and freshly ground black pepper

For the horseradish mustard

120ml (8 tbsp) Dijon mustard
2 tbsp prepared horseradish, drained

Preheat griddle or a cast iron skillet to high.

Divide the beef into 8 (115g) burgers. Season on both sides with salt and pepper, to taste. Griddle or cook in the pan 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 griddle and let melt, for approximately one minute.

Place burger on bun and top with horseradish mustard, lettuce, grilled vidalia onions, gherkins and tomato ketchup.

For the horseradish mustard: Whisk mustard and horseradish together in a small bowl.

For the grilled vidalia onions: Brush olive oil on both sides of the onions and season with salt and pepper. Griddle the onion slices for 3 to 4 minutes on each side until golden brown.

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