Juicy Cheeseburger with Sauteed Greens

Prepare your grill for cooking. We set our gas grill to 500 F.

In a large bowl mix together the salt, ground beef and steak seasoning. Form into 4 even shaped patties, about 1/2 inch thick. Brush both sides of the patty lightly with olive oil.

Meanwhile, in a large saute pan (use one with a lid because you’ll need it later) over high heat melt 1 tablespoon of butter and add the sliced onions. Saute the onions until they start to turn translucent and get golden edges, about 5 minutes. Add in the chopped Swiss chard, apple cider and apple cider vinegar, stir well and cover. Turn the heat down to medium and cook for about 5 minutes. Once the chard has started to wilt add in the garlic and stir. Season with salt and pepper, about 1/2 teaspoon of each to start, cover and cook another 10 minutes until the chard is tender and wilted. Check to see if it needs more salt and re-season if necessary. Remove from heat and keep covered until you’re ready to serve.

My guy says he grills the burgers at 500 F for about a minute on each side to lock in the juices, then lowers the temp to 400 F and cooks 4-5 minutes per side depending on how well done you prefer your burger. Add a couple slices of the cheese to the top of each burger during the last minute of cooking to melt. And if you want to toast the buns put them onto the grill and grill both sides for a minute or so.

To build the burger spread the horseradish sauce on the bottom bun, place the burger on top of that and then add the sauteed chard and onions and top off with the bun. Enjoy!