Rach’s Big Spicy Mac

In ‘The Book of Burger’ by Rachael Ray

• Ready In: 55 mins
• Serves: 4

Ingredients

• Sauce

• 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
•  pepper

• Burgers

• 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

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.