Emeril's Chile-Spiced Burgers

Regular Burgers Get a Spicy Kick

From the kitchen of Emeril Lagasse

Ingredients

For the burgers:

2 pounds ground beef, preferably 85/15 blend

3 tablespoons Worcestershire sauce

1 tablespoon Chile Spice Blend for Burgers (recipe follows)

2 tablespoons vegetable or olive oil

1 small onion, cut into 1/2-inch-thick rounds

Shredded cheddar or Swiss cheese (optional)

6 hamburger buns

Mayonnaise, for serving

Sliced pickles, for serving

Red-leaf lettuce, for serving

Tomato slices or Homemade Salsa Fresca, for serving (recipe for Salsa follows)

For the spice blend:

2 teaspoons ancho chili powder

1/2 teaspoon ground cumin

1/2 teaspoon chipotle powder

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the salsa fresca:

1 cup peeled and chopped tomatillos or seeded

chopped tomatoes

1/4 cup freshly squeezed lime juice

1/4 cup minced red onion

2 tablespoons chopped fresh cilantro

11/2 teaspoons minced jalapeño

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Cooking Directions

For the burgers:

Cover a baking sheet with aluminum foil or waxed paper, and set it aside.

Place the meat in a large mixing bowl. Add the Worcestershire and the Chile Spice Blend, and mix

gently but thoroughly with your hands until all the ingredients are well incorporated. Form the meat into 6 equal patties, placing them on the prepared baking sheet as they are formed.

Preheat a grill to medium-high. Lightly oil the grate with some of the oil.

Brush the onion slices with the remaining oil. Grill the onion slices, turning them occasionally, until

lightly caramelized, 6 to 8 minutes. Remove them from the heat and set them aside until ready to serve

the burgers.

Place the burger patties on the grill and cook for 6 to 8 minutes. Turn the burgers over, place the cheese on the patties if using, and top the patties with the bun top. Cook on the second side for 2 to 3 minutes. Place the bun bottoms, cut side down, on the grill briefly to toast.

Arrange the bun bottoms on a large platter, cut side up. Top with the desired condiments. Slide the

patties and the bun tops onto the bun bottoms. Serve with the grilled onions.

For the spice blend:

Combine all the ingredients in a small bowl and stir to blend. Store the spice blend in an airtight

container until ready to use. It will keep up to 6 months in a dark, cool place.

For the salsa fresca:

Combine all the ingredients in a small bowl, and mix together thoroughly. Cover and refrigerate

until ready to use. This will keep up to 2 days.

This recipe was styled by chef Karen Pickus for Good Morning America.