It’s summertime so I’ve been grilling a lot recently and more specifically, I’ve been working on making a really great burger. Ever since I discovered a cajun seasoning mixture for a smoked chicken, I’ve been putting it on almost everything and making burgers with the mix was an amazing game changer and it is super easy to do.
Lately, I’ve been experimenting with using the cajun spice mix as a rub as opposed to mixing the spices in the ground meat by hand. The result was amazing. A rub gives the burgers an amazing crust and keeps the juiciness and flavor of the beef in tact, so you get a crispy exterior yet a nice and tender interior of the burger. I’m definitely going to use this technique more often for burgers as well as steaks.
- 1 lb ground beef
- 1 large yellow onion cut into half moon rings
- 8 cups fresh spinach
- 4 tbs tallow, divided
- salt and pepper to taste
- Melt 2 tbs tallow in a medium skillet over medium low heat.
- Add sliced onion and season with salt and pepper. Allow onion to slowly carmelize, stirring occasionally. About 30 minutes
- While onions are carmelizing, pre heat grill on high
- While grill is preheating, form ground beef into patties, season both sides with salt and set aside.
- Thoroughly combine cajun seasonings in a bowl and season both sides of burgers generously.
- Grill burgers on high for approximately 5 minutes per side. Remove from grill and let rest another 5 minutes.
- While burgers are resting, remove onions from pan and set aside.
- Return pan to stove and melt remaining tallow over medium heat.
- Add spinach, season with salt and saute until wilted, about two minutes.
- Serve spinach as a bed for the burger with carmelized onions on top and enjoy
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