The Herbert Burger

1 1/2 pounds boneless beef shortrib, cut into 1-inch cubes
1/2 pound boneless beef brisket, cut into 1-inch cubes
2 tsp salt
1 tsp freshly ground black pepper
4 slices cheddar cheese
1 1/2 cups shredded iceberg lettuce
8 thin slices tomato
4 onion rolls, lightly toasted
Mayonnaise and Creole mustard, for serving
Emeril’s Kicked Up Chili, for serving
Hot Sauce-Marinated Crispy Onion Rings, for serving

Place the diced shortrib and brisket in a large bowl and season with salt and pepper. Toss gently to combine. Cover and set aside to marinate, refrigerated, for 1 hour.

Assemble a home grinder according to the manufacturer’s instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.

Preheat a grill to medium, and lightly oil the grates.

Remove the patties from the refrigerator and place them on the grill. Cook to the desired degree of doneness, 3-4 minutes on each side for medium-rare, placing the cheese on the patties when you flip them over to cook the second side. Place a burger on the bottom of each of the buns and dress with the lettuce, tomatoes, mayonnaise and mustard as desired. Top with crispy fried onions and drizzle with the chili. Serves 6

This recipe comes from New Orleans Chef Emeril Lagasse. 

Photo courtesy of Emeril’s Homebase.