Iron Chef Grilled Cheese Recipes

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GZ'S IRON CHEF BURGER



GZ's Iron Chef Burger image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 4 burgers

Number Of Ingredients 14

1 1/2 pounds ground beef (equal mix of ground brisket, chuck and rib-eye)
Kosher salt and freshly ground black pepper
1 small sweet onion, sliced into thin rings
8 slices Cheddar
4 tablespoons butter, at room temperature
4 English muffins, split
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons ketchup
2 tablespoons prepared horseradish
2 tablespoons finely diced gherkins
1 tablespoon sliced chives
12 dill pickle slices, if desired
8 Gem lettuce leaves, cut to the size of the English muffins

Steps:

  • Prepare a gas grill with a grill pan for medium heat.
  • Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper.
  • Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature.
  • Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.
  • In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.
  • To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.

CARAMELIZED ONION GRILLED CHEESE



Caramelized Onion Grilled Cheese image

How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 small yellow onion, thinly sliced
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup diced Robiola cheese
1 tablespoon prosecco
2 teaspoons fresh parsley, chopped
1 clove garlic, minced
Four 1-inch-thick slices brioche

Steps:

  • Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
  • Heat a griddle over medium heat.
  • Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

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