Now who can pass the summer without grilling some burgers? Rene from Cinnamon Spice and Everything Nice had the amazing idea of a Burger Club Free for All challenge, in which her readers submitted burger recipes plus rated how they came out. I wanted to participate in the challenge with this recipe, however, I sadly missed the date she set to write about it.
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Here’s the Round-Up for all the recipes submitted.
Our burger recipe is simple, yet with the addition of all spice and cinnamon to the ground meat. A couple of years ago, I attended a culinary conference and a session by McCormick Spices showcased all spice and red meat as one of the “new” fusion combination foods and spices. I smiled because I have always cooked this combo, such as in these burgers. We also used spicy mayonnaise with these burgers for an extra kick.
Ingredients: (makes 18 burgers)
- 4 lbs fresh lean ground beef
- 1 small onion, finely chopped
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- sliced cheddar cheese
- sliced tomato
- spicy low-fat mayonnaise (a mix with a ratio of 1 tbsp of regular low-fat mayonnaise and 1/2 tsp of a red hot sauce)
- sesame burger buns
Mix the ground beef, onion, olive oil, salt, pepper, all spice, cinnamon, and paprika in a large bowl. Use your hands and make sure the ingredients are evenly distributed.
Divide the mixture into 18 even portions. Then flatten into 1/2 inch thick patties, making a small depression in the center of the burger.
Grill on high-heat on one side for 7 minutes. Flip. Grill for another 7 minutes. Top each burger patty with a cheese slice, and grill for 1 more minute, or until the cheese has melted.
Lightly toast the burger buns in an oven. Place a burger patty on the bottom bun, then top with sliced tomato and spicy mayonnaise (to taste). You can add also add traditional burger toppings like lettuce and relish if desired. Cover with the bun top and serve immediately.