Good Morning America Recipes

Emeril's Chile-Spiced Burgers

Regular Burgers Get a Spicy Kick

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min


  • 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.

    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.

    Recipe Summary

    Main Ingredients: cilantro, chili powder, cumin, beef

    Course: Dinner

    More Info: Kids Friendly

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