Recipe: Rach’s Big Spicy Mac

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.