Recipe: Rach’s Big Spicy Mac
1 cup ketchup2 tablespoons dill relish 1 can diced chilies (4 ounces)
1 cup ketchup
2 tablespoons dill relish
1 can diced chilies (4 ounces)
1 cup sour cream
Kosher salt and pepper
2? pounds ground beef chuck
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon coriander
4 tablespoons Worcestershire sauce
Extra virgin olive oil for drizzling
8 slices cheese
6 sesame seed buns, cut in half
1 head green leaf lettuce
1 jar sandwich-size sliced pickles
1 small onion, chopped
1. Make the sauce: In a bowl, stir together the ketchup, relish, diced chilies, and sour cream. Season with salt and pepper.
2. Make the burgers: In a large bowl, combine the chuck, chili powder, cumin, coriander, and Worcestershire. Season with salt and pepper and mix thoroughly. Score the meat into 4 equal portions and form 2 thin patties out of each section, creating 8 patties.
3. Heat a drizzle of extra virgin olive oil in a large skillet or griddle over medium-high heat. Cook half the burgers until browned and cooked through, about 2 minutes on each side. When you flip the burgers, place a slice of cheese on the cooked side so it can melt while the other side cooks. Set the first batch aside on a plate and cook the remaining patties.
4. When the burgers are ready, assemble them double-decker style: Lay down 4 bun bottoms, top them with some sauce, lettuce, a burger patty, a couple of pickle slices, and some onion. Repeat with another layer (using 2 bun bottoms and 2 bun tops) in the same order. Add some sauce to the top buns, too, before you cap off each burger.