Philadelphia, PA - Upside Down Tabasco Butter Cheeseburger - Created by Sterling “Big Poppa” Ball, Makes 4 Servings
Ingredients
1 tbs TABASCO® Original Red Sauce
1.5-2 lbs 80/20 ground beef (enough to make 4, 1/3lb patties)
1-2 tbl Big Poppa's Double Secret Steak Rub (to season patties)
1.5 sticks butter (around 3/4 cup)
4 brioche burger buns (or bun of your choosing)
4 slices American cheese
1-2 tbl Mayo
4-6 leaves Romaine lettuce, torn into smaller pieces
1-2 Tomato, sliced
Burger Add-ons:
6-8 slices Bacon
4 slices Pickles (sandwich style, cut into halves)
Preparation
- Preheat grill to 350F
- Form burger meat into 1/3lb patties, into a concave shape.
- Season one side of the patties with the Double Secret Steak Rub
- Let the seasoning "melt" into the patties for about 20min - use this time to melt butter, prep your toppings/anything else you'd like to have on your burger
- Melt butter in a microwave-safe cup, add TABASCO® Sauce to melted butter, stir
- Toast Buns (tops and bottoms) on the grill, watch carefully as buns can burn quickly
- Baste both sides of buns generously with TABASCO® butter
- Set buns aside/cover to keep warm
- Set burger patties on the grill - watch patties to see if any are cooking faster than others/adjust heat accordingly (higher or lower)
- After 5 minutes, flip patties, and check the internal temperature to see how far off you are from 145-150F
- About 5 min later, flip again, and add slices of American cheese to quickly melt onto the patty
- Check internal temp, and pull off the grill at 145-150F, set aside
- Assemble the burger bottom to top: Bottom bun, mayo on the bottom bun, lettuce, tomato, pickles, then place patty cheese side DOWN (or, upside down)
- Baste burger patty with TABASCO® butter, continue assembly on top of the patty with bacon, grilled onions, then top bun
Serve and enjoy!
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