Made these the other night, figured I'd share.
You'll need:
2 lbs ground beef. I use the tip-top Angus, but any will do.
A good punch (I said a punch not a pinch... ya... a punch... *name that movie*) of Red Pepper.
Chicago steak seasoning - I use Penzeys.
Chili Powder
Onion - sweet.
Worcestershire sauce.
Big ass Ziploc baggie
Bacon, if you want.
Thick sliced pepperjack cheese, if you want.
So, here's the idea.
1) Take your half onion and slice it up up into minuscule pieces. I'm talking so small it's like a jelly of an onion. Food processor works best. Throw it in the baggie.
2) Add Worcestershire sauce to baggie.
3) Sprinkle several dashes of chili powder into the baggie.
4) Shake the hell out of the baggie. If you chopped correctly, the you should now have a sticky, soupy slurry of goodness.
Make your patties. I make six per two pounds of beef. Once your patties are ready:
1) Sprinkle with red pepper.
2) Sprinkle with chicago steak seasoning.
Fold the patties over, and then reflatten them so the spices are now internal, near the center of the burger.
Chuck them in the baggie so they're lying flat and soaking up that soupy goodness. Let rest 1-2 hours, flip. Let rest 1-2 hours.
Cook and serve.
Pepperjack works great. Bacon is optional, but I prefer no on these.
You'll need:
2 lbs ground beef. I use the tip-top Angus, but any will do.
A good punch (I said a punch not a pinch... ya... a punch... *name that movie*) of Red Pepper.
Chicago steak seasoning - I use Penzeys.
Chili Powder
Onion - sweet.
Worcestershire sauce.
Big ass Ziploc baggie
Bacon, if you want.
Thick sliced pepperjack cheese, if you want.
So, here's the idea.
1) Take your half onion and slice it up up into minuscule pieces. I'm talking so small it's like a jelly of an onion. Food processor works best. Throw it in the baggie.
2) Add Worcestershire sauce to baggie.
3) Sprinkle several dashes of chili powder into the baggie.
4) Shake the hell out of the baggie. If you chopped correctly, the you should now have a sticky, soupy slurry of goodness.
Make your patties. I make six per two pounds of beef. Once your patties are ready:
1) Sprinkle with red pepper.
2) Sprinkle with chicago steak seasoning.
Fold the patties over, and then reflatten them so the spices are now internal, near the center of the burger.
Chuck them in the baggie so they're lying flat and soaking up that soupy goodness. Let rest 1-2 hours, flip. Let rest 1-2 hours.
Cook and serve.
Pepperjack works great. Bacon is optional, but I prefer no on these.