There are many flavors of sharp Cheddar out in today’s markets to choose from, so go plain or go wild! Among the choices out there in sharp Cheddars: five-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeño—on and on!

　　

Ingredients

4 servings, 3 mini burgers each

　　2 pounds ground sirloin

　　1/2 cup finely chopped white or yellow onion (1 small onion)

　　2 tablespoons Worcestershire sauce

　　1 rounded tablespoon grill seasoning, such as McCormick’s Montreal Steak

　　Seasoning, or coarse salt and freshly ground black pepper

　　Extra-virgin olive oil (EVOO), for drizzling

　　12-ounce brick of sharp Cheddar cheese, such as Cabot brand or Cracker Barrel brand, any flavor you like

　　3 romaine lettuce hearts

　　1 cup sliced pickles, drained (choose from sweet, half-sour, or dill varieties)

　　1 cup cherry or grape tomatoes, halved

　　

Dressing

3 tablespoons yellow mustard, such as French’s brand

　　2 tablespoons apple cider vinegar

　　1/2 cup extra-virgin olive oil (EVOO) (eyeball it)

　　2 to 3 tablespoons finely chopped fresh chives

　　3 tablespoons drained salad pimientos, or 1/4 red bell pepper, finely chopped

　　

Step 1

Preheat a grill pan or a large nonstick skillet over medium-high heat or preheat an outdoor grill.

　　

Step 2

Combine the meat with the onion, Worcestershire, and steak seasoning or salt and pepper. Form 12 large meatballs. Flatten the balls into small patties. Drizzle the formed mini patties with EVOO to keep them from sticking to the cooking surface.

　　

Step 3

Slice the brick of cheese into 1/4-inch pieces. Grill or panfry the mini burgers for 3 minutes on each side, then add the cheese to melt over the burgers, closing the lid of your grill to melt the cheese or tenting the mini cheeseburgers loosely with foil.

　　

Step 4

Coarsely chop the romaine and combine with the sliced pickles and halved tomatoes. Whisk together the mustard and vinegar, then stream in the EVOO. Add the chives and pimientos to the dressing and stir to combine.

　　

Step 5

Arrange the mini cheeseburgers on the salad and drizzle the yellow mustard dressing over the completed dish.

　　Rachael Ray's 30-Minute Get Real Meals