The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard

1/4 c Dijon Mustard
1 T prepared Horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2 slices
2 T Canola Oil
Kosher Salt and Freshly Ground Black Pepper
2 lbs ground Chuck
8 slices Cheddar Cheese (preferably a mix of white & yellow)
4 slices beefsteak tomato
4 lettuce leaves

1. Whisk together the mustard and horseradish in a small bowl; set aside.
2. Preheat a 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.
4. Grill the onion slices for 3-4 minutes on each side, until lightly golden brown.
5. While the onion is grilling, form the meat into 4 burgers.
6. Season the burgers on both sides with salt and pepper.
7. Grill for 3 to 4 minutes on each side for medium.
8. Add 2 slices of the cheese to the top of each burger, cover the grill and let melt about 1 minute.
9. Place the burgers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.

[ as seen in "BOBBY FLAY'S MESA GRILL COOKBOOK, explosive flavors from the southwestern kitchen" by Bobby Flay, Stephanie Banyas and Sally Jackson ]

A Great Burger

Bison Burger

with Cabernet Onions and Wisconsin Cheddar

(as seen in Bon Appetit)

recipe by Jeanne Thiel Kelley

photograph by Kana Akada & Craig Cutler

2 T  olive oil

3 c sliced onions (about 2)

3/4 c Cabernet Sauvignon or other dry red wine

1 lb ground bison meat (buffalo) (sold at Whole Foods)

2 T chopped shallots

1/4 t dried thyme

4 organic hamburger buns

6 oz  sliced Wisconsin white cheddar cheese

dijon mustard

1 small head of escarole, leaves separated

1.  Heat 1 T oil in heavy medium skillet over medium high heat.  Add onions, sprinkle with salt, and saute until tender and golden brown, stirring often, about ten minutes.  Reduce heat to medium and continue to saute until very tender and well browned, about 15 minutes longer.  Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.  DO AHEAD  Can be made 3 days ahead.  Cool, cover and chill.  

2.  Preheat broiler.  Gently mix meat and next 3 ingredients in a large bowl.  Shape into four 1/2 inch thick patties.  Heat 1 tablespoon oil in heavy large skillet over heat.  Sprinkle burgers with salt and pepper; add to skillet.  Cook until well browned, about 2 minutes per side for medium rare.

3. Open buns and arrange cut side up, on rimmed baking sheet.  Place cheese slices on bun tops.  Broil until cheese melts and bottom halves are lightly toasted, about 1 minute.  Spread bottom halves with mustard.  Top each with a few escarole leaves, then burger.  Spoon onions atop burgers dividing equally.  Cover with buns; press lightly.

*** if you can not locate fresh bison meat at the market, Trader Joe's has a package of bison patties in the freezer section which are actually very good.