Prep 45 mins
Cook 10 mins
In ‘The Book of Burger’ by Rachael Ray
- 1 cup ketchup (Heinz Organic)
- 2 tablespoons dill relish
- 1 (4 ounce) can diced green chilies, drained and finely chopped
- 1 cup sour cream
- kosher salt
- 2 1⁄2 lbs ground chuck
- 2 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1⁄4 cup Worcestershire sauce
- extra virgin olive oil, for drizzling
- 8 slices cheddar cheese
- 6 hamburger buns with sesame seeds, split
- 1 head green leaf lettuce
- sandwich-sliced pickle
- 1 small onion, chopped
- Make the sauce—in a bowl, stir together the ketchup, relish, chiles, and sour cream; season with salt and pepper.
- Make the burgers—in a large bowl, combine the beef, chili powder, coriander, cumin, and Worcestershire sauce; season with salt and pepper and mix thoroughly.
- Score the mixture in to 4 equal portions and form 2 thin patties out of each section, creating 8 patties total.
- Heat a drizzle of oil in a large skillet or griddle over med-high heat.
- Cook half the burgers until browned and cooked through, about 2 minutes on each side.
- When you flip the burgers, top each with a slice of cheese.
- Set the first batch aside on a plate and cook the remaining burgers.
- When the burgers are ready, assemble them in a double-decker style—lay down 4 bun bottoms and top them with some of the sauce, a lettuce leaf, a burger, a couple of pickle slices, and a sprinkle of onion.
- Repeat with another layer (using 2 bun bottoms and 2 bun tops) of the same order.
- Add some of the sauce to the top buns, too, before you cap off each burger.