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Categories:
mayonnaise ketchup lemon juice chili powder chipotle powder kosher salt ground chuck cured chorizo sausage garlic kosher salt ground black pepper beefsteak tomato extra-virgin olive oil Cheddar cheese buns leaves lettuce
Viewed: 10 - Published at: 6 years agoIngredients
- 12 cup mayonnaise
- 1 tablespoon ketchup
- 12 teaspoon fresh lemon juice
- 12 teaspoon prepared chili powder
- 14 teaspoon dried chipotle powder
- 14 teaspoon kosher salt
- 1 14 lbs ground chuck (80% lean)
- 6 ounces cured chorizo sausage, finely chopped (not fresh)
- 1 teaspoon granulated garlic
- 34 teaspoon kosher salt
- 14 teaspoon fresh ground black pepper
- 1 large beefsteak tomato, cut crosswise into 4 slices
- 2 teaspoons extra-virgin olive oil
- 4 thin slices sharp cheddar cheese
- 4 hamburger buns, split
- 4 leaves lettuce
Method
- Prepare the grill for direct cooking over medium-high heat (400 to 500F).
- In a small bowl whisk the sauce ingredients.
- In a medium bowl gently mix the patty ingredients.
- With wet hands, form four patties of equal size, each about 3/4 inch thick.
- Dont compact the meat too much or the patties will be tough.
- With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.
- This will help the patties cook evenly and prevent them from puffing on the grill.
- Brush the tomato slices on both sides with the oil.
- Brush the cooking grates clean.
- Grill the patties over direct medium-high heat, with the lid closed, until they are cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking.
- During the last 4 minutes of grilling time, grill the tomato slices over direct medium-high heat until warmed through and tender, turning once.
- During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat.
- Build each burger on a toasted bun with a patty, lettuce, grilled tomato, and sauce.
- Serve warm.
