Chili Cheeseburger| Emeril Lagasse

Craving a diner-style burger? Emeril has just what you’re looking for—Chili Cheeseburgers! These burgers with-the-works begin with juicy griddled beef patties are served on a bun piled high with cheese, onion, and a zesty chili for one awesome cheeseburger!

DOWN HOME CHILI
MAKES 6 CUPS

2 tablespoon vegetable oil
1 1/2 pounds lean ground beef
2 cups chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon Emeril’s Essence Creole Seasoning
1 (14.5-ounce) can whole peeled tomatoes
2 tablespoons tomato paste
1 teaspoon light-brown sugar
2 cups beef stock
In a heavy 6-quart pot, heat oil over medium-high heat. Add ground beef and stir with a large spoon to break it up. Cook beef until browned, and cooked through, about 5 minutes. Add onions, garlic, salt, pepper, chili powder, cumin, and Essence. Cook, stirring, until onions are tender, about 4 minutes. Add tomatoes, tomato paste, sugar, and beef stock. Stir well and bring to a boil. Reduce heat to medium-low, and let simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.

CHILI CHEESEBURGERS
SERVES 4

1 ¼ pounds ground chuck, formed into 4 burgers
Salt and freshly ground black pepper
4 thick slices yellow onion
4 ounces Cheddar cheese, cut into 4 slices
4 hamburger buns, preferably brioche buns
Down Home Chili (recipe follows)

Preheat a lightly greased griddle over medium to medium-high heat.
Lightly season burgers on both sides with salt and pepper. Place burgers on griddle and cook, turning once, until cooked as desired. Top each burger with a slice each of onion and cheese. Cook until cheese has melted slightly, 1 to 2 minutes.
Place a bottom bun on a plate, and top with a cooked burger. Spoon chili over burger before adding top bun. Repeat process with remaining ingredients and serve immediately.
 

 
EMERIL’S ESSENCE CREOLE SEASONING
MAKES 2/3 CUP

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
 
BABY BAM
MAKES ABOUT ¾ CUP

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
Combine all ingredients thoroughly and store in an airtight jar or container for up to 3 months.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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