Emeril's Chile-Spiced Burgers
Regular Burgers Get a Spicy Kick
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
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.
Recipe courtesy Emeril Lagasse, from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.
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