Double Chili-Cheeseburger with Grilled Onions (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
8 (3-ounce) hamburger patties, about 1/3-inch thick |
essence, recipe follows |
salt and freshly ground black pepper |
1 cup thinly sliced yellow onions |
4 hamburger buns |
down home chili, recipe follows |
8 ounces sharp cheddar, cut into 8 slices |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
1 tablespoon vegetable oil |
1 1/2 pounds lean ground beef |
2 cups chopped yellow onions |
1 tablespoon minced garlic |
2 tablespoons chili powder |
1 teaspoon emeril's original essence |
1 teaspoon salt |
2 teaspoons ground cumin |
1/4 teaspoon ground black pepper |
1 (15-ounce) can whole peeled tomatoes |
3 tablespoons tomato paste |
1 teaspoon sugar |
2 cups water |
1 1/2 cups shredded mild cheddar, optional |
Directions:
1. Preheat the griddle. Lightly season the patties on both sides with the Essence, salt, and pepper.
2. Place the patties on the hot griddle and cook for 3 to 4 minutes. Flip the patties, add 1 slice of cheese to each, and continue to cook. Add the onions to the griddle and cook until wilted, about 4 minutes. Season the onions with Essence, salt, and pepper. Meantime, place the hamburger buns, inside down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.
3. Place one toasted bun on a serving plate. Place one patty on the bottom bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a portion of onions on the chili and top with bun. Repeat with the remaining ingredients, and serve immediately.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
8. Down Home Chili:
9. In a heavy 6-quart pot, heat the oil over medium-high heat. Add the meat and stir with a large wooden spoon to break up the meat. Cook, stirring, until the meat is brown and cooked through, 5 minutes. Add the onions, garlic, chili powder, essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes, tomato paste, sugar, and water. Stir well and bring to a boil. Lower the heat to medium-low and simmer uncovered for 30 minutes. Keep warm until ready to serve.
10. Yield: 6 cups (about 6 to 8 servings)
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