Small batch big taste
The Lazy Man's Guide to Bomb Beef
When it comes to burgers, the perfect bite comes down to one thing. It's not the bun, the sauce or even the beef.
We're talking the pork rinds here, people. Learn to top your burger like a champ and your days of mediocre sandwiches are over. Forget the napkins. Forget the silverware. Forget your manners. Our deliciously rude burger demands it!
- Two 4-ounce ground beef patties
- 2 tsp seasoning salt
- 2 slices Cheddar
- 1 bun
- 1 Tbps. spicy BBQ sauce of your choice
- Lettuce, tomato, onion, pickles, for dressing the burger
- Southern Recipe Small Batch Pineapple Ancho Chile Pork Rinds
Heat a flat top griddle to 350°F.
Sprinkle the burger patties with about 1/2 teaspoon seasoning salt on each side. Then place in the skillet.
Cook for 2 minutes, and then flip over and continue to cook for about 1 1/2 more minutes. Place the cheese slices on the patties and allow to melt as the patties finishing cooking.
Toast the bun if desired. Then add ½ tablespoon spicy BBQ sauce to each half. Dress the bottom bun with lettuce, tomato, onion and pickles, and then stack the burger patties onto the bottom bun. Top with Pineapple Ancho Chile Pork Rinds, and then the top bun.