The Black Burger
If you’re lucky enough to find great black hamburger buns, then you can take your all-black concept a step further by seasoning your meat to make it black, too!
Oh yeah, you got it right – I’m giving you my recipe, to make completely black burgers! 😎 (Obviously, if ever you can’t find black buns, this recipe is still a great way to enjoy a good burger 😉 )
For 6 servings
- 3 lb ground beef (½ lb per patty)
- House of BBQ Experts Black Tiger (per burger is good)
- Tomato, to taste (1 to 2 slices per burger is good)
- Red cabbage, to taste
- 6 black hamburger buns
- 6 slices of cheese
- 6 to 12 lettuce leaves (1 to 2 per burger)
- Preheat the grill to 400°F.
- In a bowl, mix the ground meat with the Black Tiger dry rub to season the meat and give it some color.
- Form 6 patties with the meat mixture. (To make beautiful, perfect and consistent patties, I suggest shaping them with the lid of the House of BBQ Experts Stuffer.)
- Sprinkle both sides of each patty with Black Tiger dry rub to achieve the black effect, then transfer to the grill’s direct cooking area. After 4 minutes, flip the patties then add a little Black Tiger dry rub on that side.
- Meanwhile, use a knife to slice the onion and tomatoes into rings, then the cabbage into strips. Set aside.
- When the patties are nicely grilled, transfer them to the indirect cooking zone and let them cook until they reach an internal temperature of at least 165°F to keep them juicy.
- Near the end (or at the end) of the cooking time, place 1 slice of cheese on each patty and let the cheese brown.
- Grill the hamburger buns for a few seconds to have them ready at the same time as the patties.
- Once everything is ready, take the food off the grill and start assembling.
- Place 1 cheesy patty on each bottom bun, then add the tomato slices, cabbage strips, lettuce leaves and onion rings on top. Finish off the burgers with their top bun.
- Serve and enjoy!