Bobby Flays Hamburger With Double Cheddar Cheese Recipes

PIMIENTO CHEESE-BACON BURGER

Steps:

• Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
• Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
• Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

BOBBY FLAY'S HAMBURGER WITH DOUBLE CHEDDAR CHEESE

Steps:

• Preheat grill or a cast iron skillet to high.
• Divide the sirloin into 8(4-ounce) burgers.
• 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.
• HORESERADISH MUSTARD: Whisk mustard and horseradish together in a small bowl.
• GRILLED VIDALIA ONIONS: 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.