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1
Combine the ground beef with the olive oil, salt, and plenty of black pepper.
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2
Divide the meat into two 9-ounce patties and refrigerate until the grill is ready.
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3
(Dont do this more than an hour in advance.)
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4
Combine mayonnaise, horseradish, and lemon juice in a mixing bowl and season with black pepper.
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5
(You can do this ahead of time and store it in the fridge.)
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6
Heat the grill to high.
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7
Take the hamburgers out of the refrigerator 5 to 7 minutes before you are ready to grill them.
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8
Place the burgers on the preheated grill and cook 1 1/2 minutes (for rare).
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9
Give the burgers a quarter-turn to mark them, and cook 1 1/2 more minutes.
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10
Flip the burgers over and cook 1 1/2 minutes.
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11
Rotate a quarter-turn to mark and cook 1 1/2 more minutes.
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12
Transfer the burgers to the grills top shelf or to a cooler section of the grill and cover each one with a slice of cheese.
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13
Turn the grill off and shut the lid.
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14
After 4 minutes, open the lid.
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15
The cheese will be melted and the burgers cooked rare to medium rare.
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16
Toast the buns, if desired, and place a burger on each.
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17
Spread plenty of the horseradish sauce on each burger; it should drip down the sides.
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18
Top with Crispy Onions and season with freshly ground black pepper.
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19
Slather more sauce on the other half of the bun and place it on top of the burger.
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20
Grab a cold beer or iced tea and get ready to make a mess.
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21
This is not a dainty meal.
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22
For the Crispy Onions:
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23
Place onion rings and oil in a small sauce pot.
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24
(Dont worry if the rings break apart; it wont ruin the final product.)
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25
Bring to a boil over high heat, and then reduce heat to a very low simmer.
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26
The heat releases the onions natural sugars, and in essence, causes them to melt.
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27
Turn the onions with a fork every thirty seconds or so, and cook until they turn golden brown, 12 to 15 minutes.
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28
Adjust the heat if needed to maintain a low simmer.
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29
Remove the onions from the oil and arrange in a single layer on paper towels.
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30
(At this point the onions wont yet be crispy, but I promise you that after a few minutes, as the caramelized sugars cool and harden, the onions will become deliciously crisp.)
