INGREDIENTS

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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