Rach’s Big Spicy Mac

Submitted by ratherbeswimmin

"In ‘The Book of Burger’ by Rachael Ray"

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 4

ingredients

• Sauce

• 236.59 ml ketchup (Heinz Organic)
• 29.58 ml dill relish
• 113.39 g can diced green chilies, drained and finely chopped
• 236.59 ml sour cream
• kosher salt
• pepper

• Burgers

• 1133.98 g ground chuck
• 29.58 ml chili powder
• 14.79 ml ground coriander
• 14.79 ml ground cumin
• 59.14 ml Worcestershire sauce
• extra virgin olive oil, for drizzling
• 8 slice cheddar cheese
• 6 hamburger buns with sesame seeds, split
• 1 head green leaf lettuce
• sandwich-sliced pickle
• 1 small onion, chopped

directions

1. Make the sauce—in a bowl, stir together the ketchup, relish, chiles, and sour cream; season with salt and pepper.
2. 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.
3. Score the mixture in to 4 equal portions and form 2 thin patties out of each section, creating 8 patties total.
4. Heat a drizzle of oil in a large skillet or griddle over med-high heat.
5. Cook half the burgers until browned and cooked through, about 2 minutes on each side.
6. When you flip the burgers, top each with a slice of cheese.
7. Set the first batch aside on a plate and cook the remaining burgers.
8. 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.
9. Repeat with another layer (using 2 bun bottoms and 2 bun tops) of the same order.
10. Add some of the sauce to the top buns, too, before you cap off each burger.