Classic Cheeseburgers with Barbecue Spices
Rub
| 1/2 |
|
teaspoon pure chile powder |
| 1/2 |
|
teaspoon light brown sugar |
| 1/2 |
|
teaspoon granulated garlic |
| 1/4 |
|
teaspoon ground cumin |
| 1/8 |
|
teaspoon freshly ground black pepper |
| 1-1/2 |
|
pounds ground chuck (80% lean) |
| 4 |
|
thin slices Monterey Jack cheese |
|
|
Ketchup or mustard for toppings (optional) |
|
In a large bowl mix the rub ingredients. Add the ground chuck. Using your hands, gently mix the ground chuck with the rub, incorporating the spices evenly. Gently shape the meat into 4 burgers of equal size and thickness, each about 3/4 inch thick, but don’t press the burgers too tightly, or they will dry out.
With the lid closed, grill the burgers over Direct High heat (500°F to 550°F) until medium, 8 to 10 minutes, turning once or twice. During the last minute of grilling place a slice of cheese on each burger to melt, and grill the buns, cut side down, until toasted. Assemble the cheeseburgers. Dress with ketchup or mustard, if desired. Serve warm.
Makes 4 servings
