Hamburger with Cheddar Cheese and Horseradish Mustard

Try a New Haven-style hamburger with all the bells and whistles.
  • 900g freshly minced braising steak
  • Salt and freshly ground black pepper
  • 16 slices Cheddar cheese, sliced 1/2cm thick
  • 8 hamburger buns
  • Horseradish Mustard, recipe follows
  • 8 leaves cos 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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