Emeril's Baby Bam Burgers

Emeril Lagasse's Special Burger Recipe

From the kitchen of Emeril Lagasse

Ingredients

1 1/2 pounds lean ground beef

1/2 cup yellow onion, chopped

2 teaspoons garlic, minced

2 tablespoons ketchup

2 tablespoons sweet pickle relish

1 tablespoon yellow mustard

1 tablespoon Baby Bam (recipe below)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

12 hamburger buns (or small dinner rolls)

Baby Bam

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Cooking Directions

Place all Baby Bam ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.

Cover a baking sheet with aluminum foil or wax paper and wash your hands.

Place the meat in a large mixing bowl. Add the onion, garlic, ketchup, relish, mustard, Baby Bam, salt, and pepper, and mix with your hands until all the ingredients are well incorporated. Form the meat into patties, using about 1/4 cup for each. Place the formed patties on the baking sheet.

Preheat a large skillet over medium-high heat.

Carefully place three or four patties in the skillet, being careful not to overcrowd them. Using a plastic turner, turn the burgers over after 4 minutes. Cook the burgers on the second side for 3 minutes. Using an oven mitt or pot holder, remove the burgers from the skillet and place on a platter or large plate while the other burgers are cooking. Repeat with the remaining patties.

Serve on hamburger buns, topped with accompaniments if desired.

Yield: Twelve 2-ounce burgers. Be careful cooking the burgers-turn them gently to avoid hot grease splatters!

Optional accompaniments: mayonnaise, mustard, ketchup, onion, slices, pickles, pickle relish, tomato slices, lettuce.