
The Schlow Burger
with Cheddar, Crispy Onions
and Horseradish Sauce
Makes 2 "Fat Boy" BurgersIngredients
* | 18 ounces ground beef (Ask the butcher for 80 percent lean. Do not change this part, please!) | * | 1 ounce (2 tablespoons) extra-virgin olive oil | * | Salt and pepper | * | 4 tablespoons mayonnaise | * | 2 teaspoons prepared white horseradish | * | Juice of half a lemon | * | 2 thick slices good quality Vermont or English cheddar cheese | * | 2 hamburger buns, split in half (buy the best ones you can get; I like the brioche buns) | * | Crispy Onions | * | Freshly ground pepper |
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Instructions
1 | Combine the ground beef with the olive oil, salt and plenty of black pepper. |
2 | Divide the meat into two 9-ounce patties and refrigerate until the grill is ready. (Don't do this more than an hour in advance.) |
3 | Combine mayonnaise, horseradish and lemon juice in a mixing bowl and season with black pepper. (You can do this ahead of time and store it in the fridge.) |
4 | Heat the grill to high. |
5 | Take the hamburgers out of the refrigerator 5 to 7 minutes before you are ready to grill them. |
6 | Place the burgers on the preheated grill and cook 1 1/2 minutes (for rare). Give the burgers a quarter-turn to "mark" them and cook 1 1/2 more minutes. |
7 | Flip the burgers over and cook 1 1/2 minutes. Rotate a quarter-turn to "mark" and cook 1 1/2 minutes more. |
8 | Transfer the burgers to the grill's top shelf or to a cooler section of the grill and cover each one with a slice of cheese. Turn the grill off and shut the lid. |
9 | After 4 minutes, open the lid. The cheese will be melted and the burgers cooked rare to medium-rare. Toast the buns, if desired, and place a burger on each. |
10 | Spread plenty of the horseradish sauce on each burger; it should drip down the sides. Top with Crispy Onions and season with freshly ground black pepper. |
11 | Slather more sauce on the other half of the bun and place it on top of the burger. |
12 | Grab a cold beer or iced tea and get ready to make a mess. This is not a dainty meal! |


Notes
The sauce can be made up to three days ahead; the onions can be prepared early on the day they will be served.Source
Chef/Owner Michael Schlow, Radius, Via Matta and Great Bay Restaurants, Boston, MA