Rach’s Big Spicy Mac
- 2 1/2 pounds ground sirloin
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 4 tablespoons Worcestershire sauce
- 2 tablespoons grill seasoning
- 1 tablespoon extra virgin olive oil (EVOO)
- 8 slices cheese
- 1 cup ketchup
- 1 can diced chilies (4 ounces)
- 1 cup sour cream
- 6 sesame seed buns, cut in half
- 1 head green leaf lettuce
- 1 jar sandwich-size sliced pickles
- 1 small onion, chopped
In a large bowl, mix together the ground sirloin, chili powder, cumin, coriander, Worcestershire and grill seasoning.
Score the meat into 4 and form 2 thin patties out of each section, creating 8 patties. Place a large skillet or griddle top over medium-high heat with 1 turn of the pan of EVOO. Cook patties until brown and cooked through, about 2 minutes on each side (if using a skillet, you’ll have to work in batches). When you flip the burgers, place a slice of cheese on the cooked side so it can melt while the other side cooks.
While the burgers are cooking, mix together the ketchup, diced chilies, and sour cream in a small bowl. Set aside until ready to assemble.
When the burgers are ready, assemble them double-decker style: Lay down a bun bottom, top it with some sauce, lettuce, a burger patty, a couple of pickle slices and some onion. Repeat with another layer of the same (flip two of the bun tops upside down to stack them), capping each one off with a bun top. Continue assembling the burgers in this way until you have a total of four double-decker burgers.