Double Chili-Cheeseburger with Grilled Onions

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
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
  • Essence (Emeril's Creole Seasoning):
  • 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
  • Down Home Chili:
  • 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

Preheat the griddle. Lightly season the patties on both sides with the Essence, salt, and pepper.

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.

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Down Home Chili:

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.

Yield: 6 cups (about 6 to 8 servings)

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