[FTC Standard Disclaimer] I receive no compensation for this post.
I have been burning the candle at both ends lately and I wanted something easy but delicious last night. I had some ground chuck and came up with these tasty burgers. The chorizo chili sauce is just a spin on my favorite hot dog chili sauce. The slaw is cheating because I use a store-bought salad dressing for the base but it is so good, you'd never know it.
The spicy chorizo chili and creamy avocado slaw play well together.
I'm going to be a little vague with the measurements because I was just making this up as I went. Vague but accurate, if that's a thing.
1/2 teaspoon ground ancho chile (can sub ground chipotle)
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1/4 teaspoon coriander
1/4 teaspoon Old Virden's Red Hot Sprinkle (can sub red chile flakes)
season with salt to taste at the end, about 3/4 teaspoon
Instructions
Preheat the grill to 300°f.
Make the chili. Put all ingredients in a cast iron skillet or grill-safe pot and put it on the grill at 300°f or medium-low heat. Bring it to a simmer, stirring frequently to break up and mix together all of the ingredients. Let it simmer until the meat is fully cooked through and the sauce has thickened, about 40 minutes. When it has thickened, remove from heat.
Make the slaw. Put the slaw mix in a bowl and drizzle the dressing and lime juice over it. Toss to coat and season with a few pinches of salt to taste. Keep refrigerated until ready to use.
Make the burger patties. Divide the chuck into four 8-ounce patties. I used a Craycort Ballistic BBQ Smasher to form mine into perfect patties. Try to keep your beef as cold as you can so the fat doesn't melt.
Toast the buns. Turn the grill heat up to 450-500°f or high heat. Toast the buns until golden brown on the inside.
Grill the burgers. Place the burgers on the grill and let them cook until juices start to push through the top of the patties, about 4-5 minutes. Flip and liberally season the cooked side with finely ground NMT Beef Rub v.2. Cook the burgers another 3-4 minutes. Unless I ground the beef myself, I like a medium-well burger.
Assemble the burgers. Top a bun with one of the patties, a smidge of the slaw, and a spoon of the chorizo chili sauce. Enjoy!
Yield: 4 burgers
Prep Time: 00 hrs. 15 mins.
Cook time: 01 hrs. 00 mins.
Total time: 01 hrs. 15 mins.
I used one of our large Big Green Eggs but you can do this on about any grill or stovetop. Those Craycort cast iron grates are over 10 years old and they are still rocking along.
This charcoal basket is a Kick Ash Basket. When you shut down a kamado grill, you have leftover lump charcoal that is still perfectly good to use. Then next time you go to grill, just "shake that ash", set the used coals aside, put new coal in the basket and top it off with the used coal. The Kick Ash Basket also promotes better airflow while cooking which means a better fire. I'm a big fan and have bought one for all three of my kamado grills.
Ready to make the chili on the grill. The longer it simmers, the better it is. (Within reason, y'all. Don't somebody email and tell me you left it on the grill for three days and it tasted terrible.)
I like using the deli sheets when making my burger patties because it makes them easy to handle and move around. I get ours at GFS but I know Sam's carries them or any restaurant supply store.
Burgers are gonna throw some smoke. We always talk about "clean smoke" when making BBQ and it's important then but this is grilling. The dripping fat is going to hit the coals, don't worry about it.
The burgers are ready to flip when you see juices start to push out of the top of the patty.
Speaking of flipping, don't panic if your grill flares up when you flip. That's just a lot of rendered fat hitting the fire at once plus plenty of available oxygen. Just go about your work, flipping burgers and then shut the grill lid when you're done. The flames should drop down very quickly.
