Great Spicy Burger

Classic Cheeseburgers with Barbecue Spices

The following recipe is from the 2007 edition of Weber's Charcoal Grilling: The art of cooking with live fire (p. 90).

Prep time: 10 minutes
Grilling time: 8 to 10 minutes

1 1/2 pounds ground chuck (80% lean)

Rub

• 1 tsp. kosher salt
• 1/2 tsp pure chile powder
• 1/2 tsp light brown sugar
• 1/2 tsp granulated garlic
• 1/2 tsp paprika
• 1/4 tsp celery seed
• 1/4 tsp ground cumin
• 1/8 tsp freshly ground black pepper

4 thin slices Monterey Jack cheese
4 hamburger buns
Ketchup, optional
Mustard, optional

1. In a large bowl gently mix the ground chuck with the rub ingredients, incorporating the spices evenly. Gently shape into 4 patties of equal size and thickness, each about 3/4 inch thick. With your fingertips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties from puffing on the grill.

2. Prepare a two-zone fire for high heat.

3. Brush the cooking grate clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once when patties release easily from the grate without sticking, and swapping their positions as needed for even cooking. Move the patties over indirect heat and place a slice of cheese on each to melt. With the lid open, grill the buns, cut sides down, over direct heat until toasted, 20 to 30 seconds. Place the cheeseburgers on the buns and add condiments as desired. Serve warm.

N.B. Varying the spices can produce some very good burgers. When I made this, I didn't have cumin. I added ground chipotle for some additional flavor. It was great. Dale