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Great-Flavor Burgers with Legend Rub

Great-Flavor Burgers with Legend Rub
Makes 6 Servings

I like to make big burgers, so mine are 1/3 lb (150 g) each.

2 lb (910 g) ground chuck
Legend Rub, as needed (see below)
6 thick slices Swiss cheese
6 hard rolls, split
6 pieces romaine lettuce, about the size of the buns
6 tomato slices

Prepare an outdoor grill to cook direct over medium-high heat. Form the beef into six equal-size balls, and then form each ball into a patty, trying not to pack the meat too firmly. As you finish the patty, push your fingers into the center so it’s a little thinner there. Season the burgers liberally with the rub.

Place the burgers directly on the cooking grate and cook them for 3 to 4 minutes, until golden brown on the bottom. Flip and cook them for another 3 to 4 minutes, until golden brown on the second side. Flip the burgers over again and top with the cheese. Cook them for another 1 to 2 minutes, until the burgers reach an internal temperature of 155°F (70°C) and the cheese is melted. Remove them to a platter.

Place the rolls cut-side down directly on the cooking grate and toast them for a few seconds, just until they’re golden brown. Remove them to a platter. Top each roll bottom with a leaf of romaine, then add a burger. Top the burger with a slice of tomato and a roll on top. Serve one burger to each person.

Legend Rub - Makes about 1/3 cup (70g)
A rub doesn’t have to be complicated or use odd ingredients to be good. The right combination of the usual ingredient suspects might just make you a backyard legend.

1 tbsp Morton’s Kosher salt
1 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp chili powder
1 tsp Sugar in the Raw or other raw sugar
1 tsp black pepper
1/4 tsp cayenne (optional)

In a small bowl, combine the salt, granulated garlic, granulated onion, chili powder, raw sugar, pepper, and cayenne (if using). Mix them well until fully blended. Store in an airtight container in a cool dry place for up to 2 months.



 Spices Mixed in Bowl

Patties with Rub

Burgers on Grill

Reprinted with permission from Flavorize, Great Marinades, Injections, Brines, Rubs, and Glazes by Ray “Dr. BBQ” Lampe. Copyright 2015. Published by Chronicle Books, San Francisco, CA. All rights reserved.
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