Main
Recipes
Double Chili-Cheeseburger with Grilled Onions (Emeril Lagasse) Recipe

Double Chili-Cheeseburger with Grilled Onions (Emeril Lagasse) Recipe

Posted by

Rate It!

Double Chili-Cheeseburger with Grilled Onions (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

8 (3-oz) hamburger patties, about 1/3-inch thick
essence , recipe follows
salt and freshly ground black pepper
1 cup thinly sliced yellow onions
4 hamburger buns
down home chili, recipe follows
8 oz sharp cheddar , cut into 8 slices
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 tbsp vegetable oil
1 1/2 lb lean ground beef
2 cups chopped yellow onions
1 tbsp minced garlic
2 tbsp chili powder
1 tsp emeril's original essence
1 tsp salt
2 tsp ground cumin
1/4 tsp ground black pepper
1 (15-oz) can whole peeled tomatoes
3 tbsp tomato paste
1 tsp sugar
2 cups water
1 1/2 cups shredded mild cheddar , optional

Directions:

Preheat the griddle. Lightly season the patties on both sides with the Essence, salt, and pepper.
Place the patties on the hot griddle and cook for 3 to 4 minutes. Flip the patties, add 1 slice of cheese to each, and continue to cook. Add the onions to the griddle and cook until wilted, about 4 minutes. Season the onions with Essence, salt, and pepper. Meantime, place the hamburger buns, inside down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.
Place one toasted bun on a serving plate. Place one patty on the bottom bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a portion of onions on the chili and top with bun. Repeat with the remaining ingredients, and serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Down Home Chili:
In a heavy 6-quart pot, heat the oil over medium-high heat. Add the meat and stir with a large wooden spoon to break up the meat. Cook, stirring, until the meat is brown and cooked through, 5 minutes. Add the onions, garlic, chili powder, essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes, tomato paste, sugar, and water. Stir well and bring to a boil. Lower the heat to medium-low and simmer uncovered for 30 minutes. Keep warm until ready to serve.
Yield: 6 cups (about 6 to 8 servings)

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1195.8 Kcal (5007 kJ)
Calories from fat	595.83 Kcal
		% Daily Value*
Total Fat	66.2g	102%
Cholesterol	248.49mg	83%
Sodium	5789.13mg	241%
Potassium	1310.05mg	28%
Total Carbs	72.26g	24%
Sugars	10.85g	43%
Dietary Fiber	7.99g	32%
Protein	78.39g	157%
Vitamin C	7.6mg	13%
Vitamin A	0.2mg	5%
Iron	11mg	61%
Calcium	688.3mg	69%

Amount Per 100 g
Calories	185.45 Kcal (776 kJ)
Calories from fat	92.41 Kcal
		% Daily Value*
Total Fat	10.27g	102%
Cholesterol	38.54mg	83%
Sodium	897.82mg	241%
Potassium	203.17mg	28%
Total Carbs	11.21g	24%
Sugars	1.68g	43%
Dietary Fiber	1.24g	32%
Protein	12.16g	157%
Vitamin C	1.2mg	13%
Iron	1.7mg	61%
Calcium	106.7mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.