Ingredient List:
4–6 ea — A Cut Above – Ground KOBE / WAGYU Beef Patties
4–6 ea — Toasted Onion Hamburger Buns
1 Tbsp — Urban Accents — Cajun Heat Burger Seasoning
2 Tbsp — La Chinata Smoked Paprika
1 ea — Yellow Onion ½″ minced
1 bottle — Grape Seed Oil
1 ea — Palancha / Griddle and Hamburger Iron / Press
Items available at Smoke N’ Fire.
Instruction:
Unwrap the KOBE / WAGYU Beef Patties, and coat them lightly with Grape Seed oil and a light dusting of the Cajun Heat Burger seasoning along with a light dusting of the Smoked Paprika.
Chill the burgers on a platter for at least 1 hour to overnight, covered with plastic wrap.
Preheat the griddle and grill to medium heat, (5–7 sec) hand hold. Brown the onions on the griddle in a little Grape Seed Oil, then set aside in a warm area to hold until serving time. Cook the patties @ ≈4 minutes per side, pressing them and then gently turn and check the internal temperature, finish cooking to 160˚ internal temp. with indirect heat if needed.
Top with cheese if desired.
While burgers are finishing, coat the cut side of the bun with a light spritz of Grape Seed Oil, then toast the buns until the flat side is browned.
Serve immediately with your favorite condiments.
Try: Gil’s — Champagne Jalapeno Mustard, Sauce Goddess — Sweet Red Devil Sauce, Dat’l Do-It Pepper Sauce or Jake’s — Original Mild BBQ Sauce.
Serve Immediately!
Enjoy!!
