National Burger Month is over. Eating burgers is not.
Last week was spent eating quick meals, some store-bought, and focusing on using what little sunlight we had to finish putting together a brand new, glorious 7-burner grill. And with a significant amount of beef portioned off for burgers in the freezer, I see no reason for National Burger Month to really be over just because some silly calendar says so*! So let’s keep eating burgers and get fat again right before the summer! Yay!
*Also, I’m sort of making up for last week’s complete lack of posts. Because I love you.
In keeping with the McCormick’s seasoning recipe challenge thing I introduced last time, today’s burger used the Worcestershire Pub seasoning. And when I think of those two words, I immediately think “steak sauce.” Today dish uses a Bobby Flay signature steak sauce and some onion rings on top to give it some crunch. Let’s do this thing!
6 oz. ground beef
McCormick Mesquite seasoning
cheddar cheese, sliced
onion rings (optional, I guess)
Mesa sauce recipe courtesy of Bobby Flay
1 cup ketchup
1/2 cup horseradish
3 tbsp. honey
2 tbsp. Dijon mustard
2 tbsp. maple syrup
2 tsp. Worcestershire sauce
2 tbsp. ancho chile powder
salt and pepper
Start out by mixing the mesa sauce ingredients in a small bowl, then cover and refrigerate for an hour.
For the burger, season the outside of the meat with the McCormick seasoning, then rub with a little canola oil. Grill until cooked to desired doneness. Finish with cheese and close the grill to melt. Rest the burger when done for about 5 minutes.
To assemble, put your toppings on the bottom of the bun. I used a spring mix with spinach, topped with tomato slices. Up next, the burger, with a little of the mesa sauce and a few onion rings. Finish with a bit more of mesa sauce.