Categories: Burgers
Ingredients
- 2 pounds 85% lean beef
- 2 tablespoons Lil Texas Spice Rub, recipe to follow (or substitute your favorite Tex-mex seasoning)
- 6 slices Monterey Jack Cheese, cut into 4ths (24 little slices)
- 12 dill pickle chips
- 1 cup your favorite barbeque sauce (I will share my favorite recipe soon)
- 12 slider rolls (I use frozen dinner rolls brushed with egg wash and sprinkled with sesame seeds)
- 3 tablespoons melted butter
- Lil Texas Spice Rub
- 1 tablespoon ancho chile powder
- 2 teaspoons paprika
- 2 teaspoons New Mexico chili powder
- 2 teaspoons chipotle chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon ground chile de arbol (or cayenne pepper)
Directions
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Combine spices in a small bowl, set aside.
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Form 12 burgers (about 3 ounces) patties, about 1/2 inch thick. Make an indent in the center with your thumb so the burger won’t bulge. Preheat your grill to high. Lay patties out on a plate and sprinkle with 1/4 teaspoon of Lil Texas spice rub. Gently pat into the meat on all sides. Allow to set for 10 minutes before grilling.
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Place patties on grill and grill patties until slightly charred. Flip burgers and brush barbeque sauce on the cooked tops, turning once. When the burgers are cooked through remove from grill and place on a try sauced side down. Baste the tops with sauce and add 2 cheese slices.
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While burgers are cooking, brush butter on sliced rolls, place on grill until golden brown and toasted. Remove from heat and spoon barbeque sauce onto the bottom bun. Place burger on top and top with more bbq sauce and a dill pickle.