Grilled Cheddar Burger with Applewood Smoked Bacon
Serves 4
1 lb Wegmans 90% Lean Irradiated Ground Beef, formed into 4 patties
4 tsp Wegmans Cracked Pepper Blend
1 cup Wegmans Fancy Shredded Mild Cheddar Cheese
8 slices Wegmans Applewood Smoked Uncured Bacon, cooked
4 Tbsp Wegmans Dijon Whole Grain Mustard
4 Super Soft Vienna Rolls, split and toasted
Preheat grill on HIGH 10 min.
Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
Season both sides of burgers generously with cracked pepper blend.
Sear burgers on grill 2 min, until they have changed color about one-quarter of way up from bottom. Turn over; sear 2-3 min. Turn again; reduce heat to MEDIUM or LOW. Close lid.
Cook burgers to desired doneness.*
Sprinkle with cheese; close lid. Cook 1-2 min, until cheese starts to melt. Remove from grill; place 2 slices bacon on each burger. Top burgers with mustard; place in rolls and serve.
* If using non-irradiated ground beef, cook to 160 degrees.
Grilled Sweet Onion & Tomato Salad
Serves 4
2 sweet onions (about 1 1/2 lbs), peeled and cut crosswise 1/2 inch thick
2 1/2 Tbsp Wegmans Pure Olive Oil, divided
Salt and pepper to taste
1 pint grape tomatoes, stems removed, rinsed and halved
12 medium basil leaves, torn or thinly sliced
2 tsp Italian Classics Three Leaf Balsamic Vinegar
You'll Need: 8 metal grilling skewers
Preheat grill on MEDIUM 10 min.
Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
Run two parallel skewers, approx 1 inch apart, through each slice onion, lollypop-style; brush with 1 1/2 Tbsp oil. Season to taste with salt and pepper.
Grill onions, turning once, 10-12 min, until streaked with grill marks.
Transfer onions to cutting board; cool slightly. Remove skewers. Cut onion slices in half and place in serving bowl; toss to separate layers.
Add tomatoes, basil, remaining oil and vinegar; toss.
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