Recipes
Horseradish White Cheddar Stuffed Burgers
Description:

Instructions:
Prepare grill to cook on medium high heat*.  

In a small bowl, stir together mayonnaise and mustard. Cover and refrigerate until ready to use.   

Drizzle oil on onion slices and season with salt and pepper. Grill in a single layer over medium high until softened, about 7-10 minutes per side. Set aside.

 
Divide beef evenly into 16 balls. Form each into a patty 3/8 inch thick by 3½ inches wide. Place 8 patties on a work surface, top each with one slice of cheese and press gently. Top each with remaining patties and pinch around the edges to form a secure seal. Season each side with salt and pepper. Grill over medium about 3 minutes per side until meat is cooked.
 
To serve: Slice rolls in half and lightly grill or toast. Spread each half with about 1½  teaspoons of mustard sauce. Layer bottom half with lettuce, tomato slice, burger, grilled onion slices and bacon. Top with remaining half of roll. Serve immediately.    

Makes 8 burgers.     

*To broil: Place rack 5 inches from broiler. Preheat and broil burger in baking dish, 3 minutes per side.
*To pan fry: heat a heavy skillet over medium high until hot. Add 2 teaspoons oil and cook burgers for 3 minutes per side. 

Ingredients:
1/3 cup mayonnaise
3 tbsp. Dijon mustard
2 tsp. olive oil
2 medium onions, cut into ¼ inch thick slices
Salt and Pepper
2 pounds ground sirloin
8oz Tillamook® Horseradish White Cheddar, cut into 3/8 inch thick slices
8 potato dinner rolls, or other soft 3” rolls  
8 pieces lettuce
2 medium tomatoes, thickly sliced
8 slices cooked bacon