Emeril's Home-Ground Burger Recipe

June 15, 2007 — -- It's a celebrity chef burger showdown at the 25th Annual Food & Wine Classic in Aspen.

Emeril Lagasse & Mario Batali went grill to grill to see whose burger reigned supreme.

You can judge for yourself.

In celebration of the 25th anniversary of the Classic, Food & Wine Magazine has launched Grow For Good, a national campaign to support local farmers and encourage sustainable agriculture.

To see how you can help, click here.

Click here for Mario Batali's burger recipe.

Recipe Courtesy of Emeril Lagasse

Ingredients:

Directions:

1. In a large bowl, place the diced chuck. Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Add the onions to the pan and continue to cook until they are softened, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Place the thyme in the pan and toss to combine. Remove the pan from the heat and pour over diced beef. Drizzle the beef with the Worcestershire and season with the salt and pepper. Toss the contents of the bowl to combine and set aside to marinate for 1 hour.

2. Assemble a home grinder according to the manufacturer's instructions using a medium die for grinding. Grind the meat mixture and gently form into 4 patties, being sure not to handle the meat too much. Refrigerate until chilled, about 1 hour.

3. Preheat and season a grill to medium heat. Remove the patties from the refrigerator and place on the grill. Cook for 7-8 minutes, turn over and place 2 slices each of the cheddar cheese on the burger. Continue to cook another 7-8 minutes for medium to medium rare, or until the burgers are cooked to the desired degree of doneness. Place the burgers on the bottom of each of the four toasted buns. Dress with the lettuce and tomatoes, and add the mayo, ketchup, mustard and pickles according to taste.

Yield: 4 servings

Ingredients:

Directions:

1. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.

2. In the Emerilware/T-Fal fryer (or a large, 4-quart Dutch oven), heat the oil to 325°F. Be sure not to fill the oil beyond the maximum fill line.

3. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket, or a spider to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

4. When ready to serve the French fries, reheat the oil to 350°F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1-2 minutes. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Yield: 4 servings

Ingredients:

Directions:

1. Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic and ginger to the pan and cook until softened, about 4 to 5 minutes. Pour the red wine and apple cider vinegar into the pan along with the brown sugar, orange juice, orange zest, salt, mustard and mace. Bring to a boil and add the tomatoes and tomato juices to the pan. Continue to cook until the liquid has reduced by half, about 20 to 25 minutes. Remove from the heat, place in a food processor and puree until very smooth. Remove the ketchup from the food processor and store in a clean, non-reactive container. Store refrigerated for up to 3 weeks.

Yield: about 3 cups