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Ryan has been a chef for 11 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.
We recommend using Pluck Spicy, All-Purpose, Pure, or Zesty Garlic for this recipe.
On a sheet tray, divide the ground beef into 1/2 lb. patties and let rest.
In a small mixing bowl, combine the dry spices until thoroughly combined.
Dust burgers evenly with the spice rub, including both front and back.
Cook over direct heat around 350-375 degrees until desired doneness, flipping burgers once
Melt cheese on the burgers, and then pull them from the grill. Let rest for 2-3 minutes.
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.
Dig in!
For the burger
2 pounds Ground Meat of choice (we used Force of Nature Ancestral Beef Blend)
3 tablespoons Pluck seasoning
1 teaspoon dry ground mustard
2 teaspoons cracked black pepper
2 teaspoons salt
4 thick slices cheddar cheese
1-1/2 cup chicharrones, crumbled
1-1/2 cup crunchy fried onion strips
For the Tabasco Spiked Mayo
2 tablespoons Tabasco (or other hot sauce)
1 teaspoon pickle juice
1 cup mayo
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