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Vidalia Onion Cheese Burger |
- ½ pound of ground chuck
- ½ green, red, and yellow bell peppers
- 2 Vidalia onions (if available) or two large Texas Sweet Onions
- Peel onions
- Core out onions. Using steak knife begin coring the onion from the top. Core should be 2 - 3 inches wide. DO NOT CUT CORE THRU BOTTOM OF ONION.
- Place cored onion on sheet of aluminum foil
- Dice up 1 onion core and bell peppers
- Mix diced onions and peppers with ground chuck. Season meat with Vidalia Salt Seasoning (medium-heavy) and black pepper
(medium)
- Pack ¼ lb. of ground chuck in onion core. Using finger, push hole in center of meat.
Fill hole with worcestershire sauce.
- Season top of onion with Buttery Sweet Instant Vidalia Seasoning.
- Wrap onion in aluminum foil (should look like Hershey Kiss)
- Cook indirect for 45 minutes to 1 hour. Onion will become spongy when done.
When done punch holes in bottom of foil to drain juices into grill pan.
- Carefully open top of foil and sprinkle shredded cheese on top of onion and reseal.
- After 1 minute remove onion from grill and foil placing it on serving plate and cut into quarters.
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