Joey Campanaro's spicy twist on cheeseburgers

Chef Joey Campanaro is known for using fresh, seasonal ingredients, as well as combining bold, rich flavors of the Mediterranean in his recipes. The Little Owl, an intimate restaurant with just 28 seats is one of New York's hottest right now and Campanaro's personality, as much as his food, is part of his restaurant's success.

And on "The Early Show on Saturday Morning," Campanaro shared both his personality - and his well-known "Little Owl Bacon Cheeseburger" - on the broadcast's "THE Dish" segment.

Check out the recipes below for how you can whip up the dishes seen on the broadcast at home.

Enjoy all our "Early Show" recipes!

Recipes:

The Little Owl's Bacon Cheeseburger
Serves 4

Ingredients

1 pound ground beef brisket
1 pound ground short rib
4 slices American cheese
8 slices pre-cooked bacon
4 buns
Lettuce
Tomato, sliced
Purple onion, sliced
Pickles
Ketchup (suggested brand: Sir Kensington's)
1 1/2 Tbsp. madras curry powder
1 1/2 Tbsp. cayenne pepper
Salt
Pepper

Cooking Directions:

1. In a small bowl, mix curry powder, cayenne, 1/2 tablespoon cracked black pepper and 1 1/2 tablespoons sea salt until combined; set aside.

2. Preheat a grill or grill pan over medium high heat.

3. In a large mixing bowl, mix brisket and short rib until blended; season with salt and pepper. Separate into four balls and flatten into 3/4-inch thick patties. Season both sides of each patty with spice mixture.

4. Place patties on hot grill or grill pan, cooking for approximately three minutes per side for medium-rare, four minutes per side for medium; top burgers with 2 slices bacon and cover with cheese during the last minute of cooking. Grill buns, turning over once with tongs, until toasted. Cover the burger with the top bun.

5. Layer bottom bun with lettuce, tomatoes, pickles and red onion before adding the burger and top bun from the grill. Serve immediately.

6. Serve ketchup and extra pickles on the side for those who want it.

For a more recipes, go to Page 2.