Name: Information
Prep time: 10 min
Cook time: 20 min

If you love bold flavors and crave a burger that feels straight out of a smokehouse, this pitmaster burger recipe has you covered. Made with Force of Nature’s Ancestral Blend for nutrient-dense flavor, these patties are dusted with a savory spice rub and kissed by smoky mesquite heat on the grill. Each burger is crowned with melted cheddar, then finished with a crunchy topping of chicharrones and fried onions tossed in a fiery Tabasco-spiked mayo. The result is a juicy, smoky, spicy, and crispy bite that satisfies every primal craving. Perfect for summer cookouts, game day, or anytime you want a burger that makes a statement.

Prep time

10 min

Cook time

20 min

Servings

Ingredients

For the burger

2 lb. Force of Nature Ancestral Blend
3 tbsp. Pluck
1 tsp. dry mustard
2 tsp. cracked black pepper
2 tsp. Himalayan salt
1 thick slice of cheddar cheese
1.5 c. chicharones, crumbled
1.5 c. crunchy fried onion strips

For the Tabasco Spiked Mayo (mix all ingredients together in a bowl)

2 tbsp. Tabasco
1 tsp. Pickle juice
1 c. mayo

Directions

Step 1

On a sheet tray, divide the ground beef into 1/2 lb. patties and let rest.

Step 2

In a small mixing bowl, combine the dry spices until thoroughly combined.

Step 3

Dust burgers evenly with the spice rub, including both front and back.

Step 4

Cook over direct heat around 350-375 degrees until desired doneness, flipping burgers once

Step 5

Melt cheese on the burgers, and then pull them from the grill. Let rest for 2-3 minutes.

Step 6

Mix the tabasco, mayo and pickle juice together in a bowl. Combine fried onions and chicharrones with tabasco mayo sauce. Top burger with the mixture.

Step 7

Dig in!

NOTES:

For the best smoky flavor, cook these burgers over a wood-fired or pellet grill with mesquite.
Make it hotter by adding extra Tabasco or your favorite hot sauce to the mayo.
No grill? Use a cast-iron skillet for a flavorful sear indoors.

Recipe

Ryan Carey

Ryan has been a chef for 13 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Pitmaster Burger with Tabasco Mayo and Crispy Chicharrones