Hamburgers With Double Cheddar Cheese And Grilled Vidalia

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Grilling &, Meat entree	8	Servings

INGREDIENTS

2		Vidalia onions, sliced
		crosswise 1/2 inch thick
		Olive oil, for brushing
		Kosher salt and freshly
		ground pepper
1	c	Dijon mustard
2	T	Fresh horseradish, finely
		grated OR
2	T	Prepared horseradish
		drained
2 1/2	lb	Ground chuck, fresh
		slightly coarse grind
		Kosher salt and freshly
		ground pepper
16		Cheddar cheese, 1/4" thick
8		Hamburger buns
8		Leaves romaine lettuce
		Grilled Vidalia Onions
8		Beefsteak tomato, 1/4"
		thick from 2 tomatoes
		Horseradish mustard

INSTRUCTIONS

FIRST THING I DID WAS HALVE THE RECIPE!  For the Grilled Vidalias:
Preheat the gas grill, charcoal grill or GF  Grill.  Brush the onions
with olive oil on both sides and season with salt and  pepper. Grill
until golden brown, 3-4 minutes per side if using gas or  charcoal. For
GF Grill, should be 3-4 minutes total. Remove and set  aside.  For the
Mustard: Mix the mustard and horseradish together in a small  bowl. May
be refrigerated up to 1 week; serve at room temperature.  Makes 1 cup.
For burgers: Divide the chuck into 8 5-oz burgers and season on both
sides with salt and pepper (handle as little as possible and form the
burgers loosely). On the preheated grill, cook 3-4 minutes on each
side for medium rare. For GF Grill, place on grill and cook for 5
minutes total for medium rare.  During the last minute of cooking, top
each burger with 2 slices of  cheese, cover the grill, and let the
cheese melt, about 1 minute. If  using GF Grill, take burgers off, top
with cheese and place in warmed  toaster oven or oven (on low) for a
moment to melt cheese. Split the  buns and toast on the grill, cut side
down, until golden.  Place a burger in each bun and top with lettuce,
onions, tomato and a  dollop of horseradish mustard. Arrange on a large
platter.  Recipe by: Adapted from Boy Meets Grill by Bobby Flay  Posted
to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jun 11,  1999,
converted by MM_Buster v2.0l.

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Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.

B.B. Warfield