Saturday, 20 February 2010

Open Wide. Real Wide.

Is that a burger or is that a burger?
That ain't no slider, that is a two-handed, unhinge your jaw and only eat in front of people who love you honest-to-goodness hamburger.
I know, you have been good all week. You have taken your vitamins, walked to work, eaten quinoa, oatmeal, grapefruit, and whole grain toast. But it is the weekend now and you deserve a burger. Not just any burger, Bobby Flay's Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard. On homemade buns! I made these just for you. You're welcome.

Served with fries, of course. Excess breeds more excess. Bobby adds ancho chile powder, kosher salt, and fresh chopped cilantro to his fries - I did the same, only baking the fries in the oven for ease and a slight nod to healthier eating. Mostly ease.

The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard
Posted by Grace Kang, on Serious Eats
The Mesa Grill Burger, from Bobby Flay's Mesa Grill Cookbook, is a cheeseburger with a flavor boost. Extra cheddar cheese, sweet and crunchy Vidalia onions, and a horseradish mustard all make for good accompaniments. Flay advises to be sure not to overcook the grilled onion and to use ground chuck no leaner than 80 percent. Fat is your friend!
The Mesa Grill Burger
- serves 4 -

Adapted from Bobby Flay's Mesa Grill Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson.

1/4 cup Dijon mustard
1 tablespoon prepared horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 pounds ground chuck
8 slices Cheddar cheese (each 1/4 inch thick), preferably a mix of white and yellow
4 sesame seed hamburger buns
4 slices beefsteak tomato
4 lettuce leaves


1. Whisk together the mustard and horseradish in a small bowl; set aside.

2. Preheat the grill to high or a grill pan over high heat.

3. Brush the onion slices with the oil on both sides and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side, until lightly golden brown.

4. While the onion is grilling, form the meat into 4 burgers. Season the burgers on both sides with salt and pepper. Grill for 3 to 4 minutes on each side for medium. Add 2 slices of the cheese to the top of each burger, cover the grill, and let melt, about 1 minute.

5. Place the burgers on the buns sandwiched with onion, tomato, lettuce, and a dollop of horseradish mustard.

This bread has been Yeastspotted!

The burger is served on buns made from the White Bread, Variation 1, (with eggwash and sesame seeds on top) from the Bread Baker's Apprentice by Peter Reinhart for the BBA Challenge. I made the recipe into 8 large hamburger buns. Currently I have 10 more breads to bake before I will have baked all the breads in the book. Whew!

The Mesa Burger, the ultimate sammie for Deb's celebration of soups, salads and sammies at Kahakai Kitchen.