Big Spicy Mac

Credit Rachael Ray

Makes 4 Burgers

Burgers:

• 2 1/2 pounds ground beef chuck
• 2 tbsp chili powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1/4 Worcestershire sauce
• extra-virgin olive oil, for drizzling

Toppings:

• 8 slices deli-sliced cheddar cheese
• 6 sesame seed buns, split (2 of the bun tops will be flipped over and put into the middle of the burgers)
• leaves from 1 head green-leaf lettuce
• sandwich-sliced dill pickles
• 1 small onion, chopped

Sauce:

• 1 cup ketchup
• 2 tbsp dill relish
• 1 (4 once) can diced green chilies, drained and finally chopped
• 1 cup sour cream
• Kosher salt and pepper

To Make:

1. Make the sauce: In a bowl, stir together all ingredients, season with salt and pepper.

2. Make the burgers: In a large bowl. mix together burger ingredients, season with salt and pepper. Score the mixture into 4 equal portions and form 2 thin patties out of each section, create 8 patties total.

3. Heat a drizzle of olive oil in a 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, top each with a slice of cheese. Set the first batch aside on a plate and cook the remaining burgers.

4. 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 onions. Repeat with another layer (using 2 bun bottoms and 2 bun tops) of the same order. Add some sauce to the top buns too, before you cap off each burger.