FOR THE BURGERS
- 1 1/2 pounds ground beef, no less than 20% fat
- 1 teaspoon ancho chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground chipotle
- > salt and pepper to taste
FOR THE TOPPINGS
- 4 slices of cheese of choice
- 4 brioche buns
- > lettuce, cleaned with tough stems removed
- 1 red onion, sliced
- 1 tomato, sliced
- > ketchup
- > ketchup
Buffalo is a great alternative to beef. If using 1 1/2 pounds of ground buffalo, add in 6 tablespoons minced bacon fat, trimmed before cooking.
Preheat grill to 400°F.
In a large bowl, combine ground beef chili powder, garlic powder, onion powder, chipotle, salt and pepper. Divide into 4 equal portions. Roll each portion into a ball and then press it into a flat, round patty about 3/4-inch thick.
Hot TipPressing your knuckle into the center of the patties helps keep the burgers from bulging when they cook.
Place burgers on the grill. Season with salt and pepper. Cook without disturbing until the meat easily releases from the grates, about 4 minutes. If it resists and is still sticking, give it a little more time.
Hot TipDo not press your patties down with a spatula. This will release juices, making your burgers less juicy.
Flip and season with salt and pepper. Cook for 2 minutes. Then top with a slice of cheese and close the lid for a minute or two until the cheese melts. When the cheese is melted, the burgers are done. Set aside to rest.
While the burgers rest, split the brioche buns and lightly toast. Lay a lettuce leaf on the bottom bun. Place a burger patty on top of the lettuce. Add a tomato slice and a few onion slices. Top with ketchup and/or mustard and the top half of the bun. Serve immediately.
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