Makes 6 burgers
If your kids don’t like their burgers with a lot of punch you can separate out some of the meat, and season them with less of the spice mix, about a ½ teaspoon or so per handful of meat, so that the burgers have more interest, but aren’t too spicy
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ pounds ground chuck (about 80% lean)
- Sliced Monterey Jack or Provolone cheese (optional)
- 6 hamburger buns to serve, toasted if desired
- Condiments, sliced tomatoes, lettuce to serve (optional)
1. In a small bowl, combine the chili powder, paprika, dry mustard, cumin, coriander, oregano, salt, pepper, and cayenne.
2. In a large bowl, place the ground beef. If you want all of the burgers to be seasoned with the spice mix, dump it all in and use your hands to combine it well.
If you want to take out some meat for plain burgers, take out the amount you want to be unseasoned and mix it up with salt and pepper to taste in a smaller bowl, using your hands. Keep in mind that the total amount of burgers is 6. Remove 1 1/2 teaspoons of the seasoning mix from the little bowl for each of the burgers you’re making plain, and save it in a small sealed container or zipper top baggie for another time (see Note). Combine the remaining seasoning with the remaining beef in the mixing bowl, using your hands.
3. Form all of the meat into 6 patties in total, and use your fingers to make an indentation in the middle of each patty; this helps the burgers end up relatively flat, as they will swell up during grilling, and without the indent they can become quite fat in the middle, and the toppings slip and slide off.
4. Preheat a grill to medium-high. Grill the burgers for about 4 minutes on each side, until they are cooked as you like them. Keep the unseasoned burgers to one side of the grill so you don’t mix them up, though they will have a less reddish tone. The FDA recommends an internal temperature of 160°F. for cooked ground meat for safety, but you may decide differently. If you want cheeseburgers, place a slice of cheese on each of those burgers and cover for the last minute of cooking until the cheese is melted. Place each burger on a bun, pass the condiments, and let everyone top their own.
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