Categories: Burgers
Ingredients
- 1 1/2 lbs. ground chuck, preferably 80% lean
- 1 tbsp. olive oil
- 1 cup thinly sliced yellow onion
- 1 tsp Emeril's Creole Seasoning
- Fine sea salt and black pepper
- 2 tsp Worcestershire
- 8 oz. sharp Cheddar cheese, cut into 8 slices
- 4 burger buns
- Down Home Chili (see recipe)
Directions
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Form the ground beef into 8 patties about 1/3 inch thick. Preheat a griddle or cast-iron skillet over medium-high heat until hot. Add the oil to the griddle. Season the onion slices with 1/4 tsp each of the Creole seasoning, salt and pepper. Add the onions to the griddle and cook, stirring until lightly golden, about 8 minutes.
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Lightly season the patties on both sides with the remaining 3/4 tsp Creole seasoning, 3/4 tsp salt, 1/4 tsp pepper and the Worcestershire. Push the onions off to one side, then place the patties on the hot griddle and cook for 3-4 minutes for medium, turning once halfway through. Flip the patties again, add 1 slice of cheese to the top of each, and continue to cook for 1-2 minutes, until cheese is melted. Place the buns, cut sides down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.
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For each burger, place one toasted bun on a serving plate. Place one patty on the bottom half of the bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a spoon of onions on the chili, and finish off with the top of the buns. Serve immediately.