May 2, 2013
- good ground beef—not too fatty but not too lean (90% should be good)
- blackening spices (recipe below)
- pepperjack cheese
- hot red pepper
- cabbage--about half a medium cabbage
- onions--I used two medium but next time would use more
- yellow mustard
Work the blackening spices into the meat to taste. I found that 2 tablespoons works pretty well for a half kilo of beef. Mix it in well and then set it off to the side for a few minutes.
Roast a red pepper (you choose how hot you want--but don’t use a bell pepper). Peel and gut it, then chop it into thin slices--set aside.
Slice the onions thin and sautée in oil (vegetable oil is fine, but don't use butter). Chop up the cabbage as if for coleslaw. Put the cabbage in a bowl and put some mustard on it (not too much-a light coating). I used about 1 tablespoon for half a medium cabbage but that was a little too much. Mix the mustard in with the cabbage and then add the roasted red pepper and the onions. Mix it all together and then put a plate or something over the bowl to hold the heat in and soften the cabbage. Let that sit for a while.
Make the burger patties, salt and pat the salt in. Let sit for about 10 minutes and then grill them on a pretty hot grill so they char a little. Put some pepperjack cheese on it so that it melts. When the burgers are cooked, put them on a bun and put a big spoonful of the cabbage goop on each one. Eat them with some baked crinkle cut fries, coleslaw and a nice IPA.
OK, here is my recipe for the blackening spices. You can make as much as you want because it’s good for a number of things--I use a tablespoon for each part.
- 2 parts smoked Italian paprika
- 1 part Hungarian half sharp paprika
- 2 parts onion powder
- 2 parts garlic powder
- 1 part black pepper
- 1 part oregano
- 2 parts thyme
- 1 part basil
- 1 part cayenne pepper