Yield: 4 Burgers
Ingredients
- 2.25# ground beef chuck course grind best
- 2.25# ground rib eye, course grind best
- Sucklebuster’s 1836 Rub
- Shredded Sharp Cheddar Cheese ¼ cup or more to your taste
- Sargento’s Sharp Cheddar Cheese slices
- Holy Smoke BBQ Pickles
- Buns (we used small Kaiser rolls from Lowes bakery section)
- Romaine Lettuce and Sliced Tomatoes
Beef Burger
Combine first 4 ingredients, gently, handling as little as possible
Form into 4 patties, dimple center to avoid puffy up when cooked, season with Steak & Brisket
Grill Burgers
On a grill, medium hot if using charcoal and medium if using gas to internal temperature of 130 degrees for medium rare
As burgers are finished cooking lightly toast rolls
After flipping burgers add slice of cheese just before removing from grill to plate
Assembling Burgers
Assemble burgers w cheese, lettuce. Tomatoes and pickles
*TIPS Good Grilling Tools & Delicious Seasoning to have on hand available at GrillBillies:
- Himalayan Salt
- Butcher BBQ Steak & Brisket
- BBQ 100 Maverick Instant Read Thermometer
- Smokey Mountain Disposable Cutting Boards
- Holy Smoke BBQ Pickles, just enough crunch and zip to accompany as foods