Ingredient List:
2 lb — Certified Hereford® 80/20 Ground Chuck
1 pkg — Provolone Cheese Slices
1 loaf — Farm to Mkt Sliced Rye Bread
1 Tbsp — Andy Roo’s Cajun Garlic Seasoning
1 batch — Seasoned Onions — pre grilled
2 Tbsp — Peppadew™ Mayonnaise
1 batch — Fresh Shaved Veggie Pickles
1 tin — Grapeseed Oil
1 — Steak Iron Grill Press
Instruction:
Gently mix the ground chuck and the Cajun Garlic Seasoning together until thoroughly combined. Don’t overwork the mixture as this causes tough dry burgers. With wet hands divide mixture into 6 to 7 equal portions.
Gently form patties shaping them to fit the rye bread slices. If you would like a zestier burger coat them lightly with Grapeseed Oil and a light dusting of Cajun Garlic Seasoning.
Chill the burgers on a platter for at least 1 hour to overnight, covered with plastic wrap.
Preheat griddle to medium heat (5–7 sec) hand hold. Using the Grill Press Cook the burger patties @ 4 minutes per side gently turn and repeat the press. Check internal temperature, and if necessary finish cooking to 165˚ internal temp. With indirect heat. Top each burger with the Seasoned Onions the Veggie Pickles, and the provolone cheese.
While burgers are finishing, spray the rye slices on one side with Grapeseed Oil. Spread a light coat of the Peppadew™ Mayonnaise on the un-oiled side of the rye, and form the sandwiches, on the griddle toast the sandwiches using the Grill Press until each side is browned.
Serve immediately.
Enjoy!!
