It seems like all the burgers we're presented with now at restaurants and even at home are based on the premise of "bigger is better." Stuffed with this or that or 1/2 lb. or more and layered with tons of condiments. But sometimes for me, "simpler is better."
I made the burger patties thin so they cooked within minutes on the grill. The only seasoning I used was to lightly sprinkle on some of my Southwestern Dry Rub. Click on the link to get the recipe.
After taking off the grill, I added about a tablespoon of shredded pepper jack cheese and a few slices of pickled jalapenos. These were delicious.
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