-
1
Cover a baking sheet with aluminum foil or waxed paper and set aside.
-
2
Place the meat in a large mixing bowl.
-
3
Add the Baby Bam, salt, and pepper, and mix with your hands until all the ingredients are well incorporated.
-
4
Form the meat into small, thin, square patties, 2 1/2 to 3 inches square, using 3 to 4 tablespoons of meat for each.
-
5
Place on the baking sheet as they are formed.
-
6
Preheat a large skillet over medium-high heat.
-
7
Add the oil and when hot, add the minced onions, and cook, stirring, until just fragrant.
-
8
Remove from heat.
-
9
Preheat flat side of cast iron griddle.
-
10
Coat lightly with oil.
-
11
Place meat patties on hot griddle and cook for about 4 minutes.
-
12
Using a spatula, turn the burgers over and place 1 tablespoon cooked onions on top of each patty.
-
13
Place the top buns on the patties and cook on the second side for 2 to 3 minutes.
-
14
(If desired, place the cheese on the patties before topping with the buns.)
-
15
Arrange the bottom buns on a large platter.
-
16
Top with desired condiments.
-
17
Slide the burgers with their onions onto the bottom buns.
-
18
Serve hot.
-
19
Here's something to season your foods, like the grown-ups do with Emeril's Original Essence.
-
20
Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties.
-
21
You fearless bammers out there can kick this up a notch by adding cayenne, to taste.
-
22
(I'd start with about 1/4 teaspoon, and then take it from there.)
-
23
3 tablespoons paprika
-
24
2 tablespoons salt
-
25
2 tablespoons dried parsley
-
26
2 teaspoons onion powder
-
27
2 teaspoons garlic powder
-
28
1 teaspoon ground black pepper
-
29
1 teaspoon dried oregano
-
30
1 teaspoon dried basil
-
31
1 teaspoon dried thyme
-
32
1/2 teaspoon celery salt
-
33
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
-
34
Store in an airtight container for up to 3 months.
