Geoffrey Zakarian’s Iron Chef Burger

Makes 4 burgers

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

1. Heat a gas grill with a grill pan over medium-high heat.

2. Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers generously with salt on each side.

3. 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.

4. Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.

5. In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.

6. 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.