This is a big, bad burger for you burger lovers out there: 8 ounces of home-ground short rib-brisket blend. Topped with Hot Sauce-Marinated Crispy Onions, chili, and cheddar cheese, what else would you expect to find at Burgers and More by Emeril?
Any old bricks will do for this purpose--just make sure that they are well wrapped in foil, preferable recycled foil if available. The weight of the bricks holds the chicken down firmly and helps to create a crisp crust while the chicken cooks.
Prep Time: 10 minutes
Total Time: 2 to 6 hours to marinate, plus 45 minutes
Skirt steak is readily available these days but it used to be considered a butcher's cut. The butcher would take home cuts of meat that most people weren't familiar with but are often some of the most flavorful. It is quick and easy to cook on the grill and has a rich, beefy flavor.
This recipe for bone-in rib-eyes comes straight from Delmonico Steakhouse in Las Vegas. The Marchand du Vin sauce only takes a few minutes to put together and it is totally worth it. You can find demi-glace online or at your local gourmet grocery store. If you can't find it, substitute a small amount of beef bouillon for flavor.