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.

Emeril's Home-Ground Burgers With Bacon, Cheese and Fresh Thyme

Recipe Courtesy of Emeril Lagasse

Ingredients:

2 pounds chuck, diced into 1-inch cubes

6-ounces bacon, chopped

1 cup finely chopped onion

3 tablespoons thinly sliced garlic

1 tablespoon fresh thyme leaves

2 tablespoons Worcestershire sauce

1 teaspoon salt

½ teaspoon black pepper

8 slices cheddar cheese

4 sesame seed hamburger rolls, lightly toasted

8 thin slices tomato

1½ cups shredded iceburg lettuce

Mayonnaise, for serving

Ketchup, for serving

Mustard, for serving

Pickles, for serving

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

Seasoned French Fries With Homemade Habanero, Orange and Tomato Ketchup

Ingredients:

4 large russet or kinnebec potatoes, peeled and cut into ¼-inch by ¼-inch thick batons

2 quarts peanut oil

Salt and pepper

1 recipe Homemade Ketchup, recipe follows

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

For the Homemade Habanero, Orange and Tomato Ketchup:

Ingredients:

2 tablespoons olive oil

¾ cup finely chopped onion

1 habanero, stemmed and seeded

1½ teaspoons minced garlic

1 tablespoon minced ginger

½ cup red wine vinegar

½ cup apple cider vinegar

1 cup dark brown sugar

¾ cup fresh squeezed orange juice

2 teaspoons orange zest

1 teaspoon kosher salt

½ teaspoon ground mustard

¼ teaspoon ground mace

1 28-ounce can whole plum tomatoes, with juices, broken into pieces

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

BOB & BENNO'S CARAMBA! BURGERS

Recipe Courtesy of Mario Batali

Makes 4 burgers

1 ½ pounds ground chuck

¼ cup chopped scallions

2 chipotle chilies in adobo sauce, finely chopped

4-ounce can diced jalapeño chilies

4-ounce can diced green chilies, drained

1 tablespoon chili powder

Salt

4 hamburger buns or 8 slices white bread

4 slices of pepperjack cheese

Salsa Picante or prepared salsa for serving

Instructions:

1. Use your hands to combine the meat, scallions, chipotle and jalapeño chilies, diced green chilies, and chili powder in a large bowl. Shape the mixture into 4 patties about ¾-inch thick and 4 inches across.

2. Sprinkle the patties with salt and grill them over high heat for 4 minutes. Flip the patties and cook about 4 minutes more for medium-rare, 5 minutes more for medium.

3. Transfer each burger to a bun. Serve with salsa

ITALIAN POTATO SALAD

Serves 6

Ingredients:

3 pounds small red potatoes, cut in half

1 medium red onion, finely chopped

3 celery stalks, finely chopped

8 slices cooked bacon, crumbled into small pieces

4-ounce jar roasted red peppers, drained and coarsely chopped

¼ cup chopped parsley

¼ cup chopped fresh basil, or 2 teaspoons dried

2 teaspoons caraway seeds

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper

Instructions:

1. It's best to start this recipe at home. In a large section, cover potatoes with cold water by an inch. Bring to boil over medium-high heat. Reduce the heat to low and simmer until the potatoes are just cooked through, about 16 minutes. (They'll be cooking a bit after you remove them from the pot.) Drain well in a colander and let cool, gently turning the potatoes with a rubber spatula to allow the bottom ones to cool as well.

2. Add the onion, celery, bacon, red peppers, parsley, basil, caraway seeds, and salt and pepper to taste.

3. In a small bowl, whisk together the olive oil, vinegar, mustard, and the salt and pepper. Pour the dressing over the potato mixture and gently toss.

4. Serve immediately or keep cold in a refrigerator or ice-filled cooler, covered, for up to 1 day.

Note: You can prepare the potato mixture and dressing separately up to 2 days in advance. Keep cold in a refrigerator or ice-filled cooler, covering the potatoes with a clean, damp dishtowel.

ROASTED CORN WITH CHIPOTLE BUTTER

Serves 6

Ingredients:

½ cup butter (1 stick) at room temperature

2 chipotle chilies, finely chopped

1 teaspoon minced garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

6 ears corn, husked

Instructions:

1. Put the butter, chipotles, garlic, salt, and pepper in a medium bowl. Use a fork to mash together until just combined. Transfer the mixture to a 12-inch strip of plastic wrap to roll the butter mixture into a log roughly the size of the original stick. Place the butter in a refrigerator or ice-filled cooler until ready to use.

2. Grill the corn over medium-high hear for 10 to 12 minutes, turning frequently as the bottoms turn golden brown.

3. Remove from heat and serve immediately with the chipotle butter on the side.