Raspberry Chipotle Burger

Directions

1. Burger Patty:
2. Mix in 2 tablespoons of Spiceology Raspberry Chipotle Seasoning into ground beef. Separate into 0.5-pound portions and roll into balls and set aside.
3. Dr. Pepper BBQ Sauce:
4. In a small pot, whisk together ketchup, molasses, apple cider vinegar, Dr. Pepper, salt, and Spiceology Raspberry Chipotle Seasoning.
5. On medium heat, bring to a light simmer 30 minutes or until desired thickness. Set aside in a container and refrigerate for later.
6. Burger Assembly:
7. Toast your buns on griddle or barbecue and set aside. Then, take a spoonful of your freshly made Dr. Pepper BBQ Sauce (or whatever BBQ sauce you have on hand) and spread on both sides of buns.
8. Cook your burger patties on the griddle or barbeque for 4 minutes on each side. For the last minute of cook time, place your smoked gouda on the patty to melt.
9. Take freshly cooked burgers off the heat and onto your prepped bun. Top with more BBQ sauce, add crispy onion rings, and add the top bun. Enjoy!
10. Honey Ham-banero Burger
11. Burger:
12. 1 pound ground beef (80% lean / 20% fat)
13. 2 tablespoons Spiceology Honey Habanero Rub
14. 2 thin slices ham
15. chopped pickled peppers
16. Instructions:
17. Burger Patty:
18. Mix in 2 tablespoons of Spiceology Honey Habanero Seasoning into ground beef. Separate into 0.5-pound portions and roll into balls and set aside.
19. Honey Habanero Mustard
20. Ingredients:
21. ½ cup stone-ground mustard
22. ½ cup honey
23. ¼ cup mayo
24. 2 tablespoons Spiceology Honey Habanero Seasoning
25. Instructions:
26. Mix together all ingredients well. Set in fridge until ready to use.
27. Burger Assembly:
28. Toast your buns on griddle or barbecue and set aside. Then, take a spoonful of your freshly made Honey Habanero Mustard (or whatever honey mustard you have on hand) and spread on both sides of buns.
29. Cook your burger patties on the griddle or barbeque for 4 minutes on each side. Brown ham slices while burgers are cooking.
30. Take freshly cooked burgers off the heat and onto your prepped bun. Place ham on top of burger patty. Top with more honey habanero mustard, chopped pickled peppers, and add the top bun. Enjoy!
31. Maui Wowee Hawaiian Burger
32. Ingredients:
33. 1 pound ground beef (80% lean / 20% fat)
34. 1 jalapeno, sliced in half
35. pineapple rings
36. 4 slices white American cheese
37. 2 tablespoons Spiceology Maui Wowee Hawaiian Teriyaki Rub
38. 4 tablespoons mayo
39. Instructions:
40. Burger Patty:
41. Mix in 2 tablespoons of Spiceology Maui Wowee Rub into ground beef. Separate into 0.5-pound portions and roll into balls and set aside.
42. Burger Assembly:
43. Toast your buns on griddle or barbecue and set aside. Then, take a spoonful of mayo and spread on both sides of buns.
44. Cook your burger patties on the griddle or barbeque for 4 minutes on each side. While burger is grilling, add jalapeño slices and pineapple to lightly grill. On the last minute of cooking, place slices of American cheese on patties to melt.
45. Take freshly cooked burgers off the heat and onto your prepped bun. Top with grilled pineapple, grilled jalapeño, and add the top bun. Enjoy!
46. Chile Lime Mexi Burger
47. Ingredients:
48. 1 pound ground beef (80% lean / 20% fat)
49. 2 tablespoons Spiceology Chile Margarita Mexican Seasoning
50. Spicy Mayo:
51. ½ cup mayo
52. 2 tablespoons hot sauce
53. 2 tablespoons Spiceology Chile Margarita Mexican Seasoning
54. Burger Assembly:
55. Queso Fresco
56. Corn Tortillas, cut into thin strips
57. 2 tablespoons Spiceology Achiote Blend
58. Instructions:
59. Spicy Mayo:
60. Whisk together mayo, hot sauce, and Spiceology Chile Margarita Rub. Set aside
61. Burger:
62. Mix in 2 tablespoons of Spiceology Chile Margarita Rub into ground beef. Separate into 0.5-pound portions and roll into balls and set aside.
63. Fresh Tortilla Chips:
64. Take thinly sliced corn tortillas and fry.
65. Remove from fryer when golden brown and toss in Spiceology Achiote Blend.
66. Burger Assembly:
67. Toast your buns on griddle or barbecue and set aside. Then, take a spoonful of freshly made spicy mayo (or whatever spicy mayo you have) and spread on both sides of buns.
68. Cook your burger patties on the griddle or barbeque for 4 minutes on each side. While burger is grilling, add jalapeño slices and pineapple to lightly grill. On the last minute of cooking, place slices of American cheese on patties to melt.
69. Take freshly cooked burgers off the heat and onto your prepped bun. Top with queso fresco, Achiote tortilla strips, and add the top bun. Enjoy!
70. Greek Freak Feta Burger
71. Ingredients:
72. Burger:
73. 1 pound ground beef (80% lean / 20% fat)
74. 2 tablespoons Spiceology Greek Freak Mediterranean Seasoning
75. Artichoke Aioli Sauce:
76. 2 tablespoons Spiceology Greek Freak Mediterranean Seasoning
77. ½ cup marinated artichoke hearts
78. juice of one lemon
79. 1 cup vegetable oil
80. 2 cloves garlic, peeled
81. Burger Assembly:
82. ½ cup feta cheese
83. red onion, thinly sliced
84. Instructions:
85. Burger:
86. Mix in 2 tablespoons of Spiceology Greek Freak Mediterranean Rub into ground beef. Separate into 0.5-pound portions and roll into balls and set aside.
87. Artichoke Aioli Sauce:
88. Blend together Spiceology Greek Freak Mediterranean Rub, artichoke hearts, lemon juice, vegetable oil, and garlic cloves until well incorporated. Set aside until needed.
89. Burger Assembly:
90. Toast your buns on griddle or barbecue and set aside. Then, take a spoonful of freshly made artichoke aioli sauce and spread on both sides of buns.
91. Cook your burger patties on the griddle or barbeque for 4 minutes on each side. On the last minute of cooking, add feta cheese on patties to melt.
92. Take freshly cooked burgers off the heat and onto your prepped bun. Top with sliced red onions and add the top bun. Enjoy!
93. Purple Haze Burger
94. Ingredients:
95. Burger:
96. 1 pound ground beef (80% lean / 20% fat)
97. 2 tablespoons Spiceology Purple Haze Vegetable Seasoning
98. Burger Assembly:
99. arugula
100. roasted red bell peppers
101. Creamy Dill Sauce:
102. 2 tablespoons dill
103. 1 clove garlic, minced
104. ½ cup plain greek yogurt
105. juice of ½ lemon
106. 1 tablespoon salt
107. 1 tablespoon pepper
108. Instructions:
109. Burger Patty:
110. Mix in 2 tablespoons of Spiceology Purple Haze Rub into ground beef. Separate into 0.5-pound portions and roll into balls and set aside.
111. Creamy Dill Sauce:
112. In a blender, mix together dill, garlic, plain greek yogurt, lemon juice, salt and pepper until well blended. Set aside until burger assembly.
113. Burger Assembly:
114. Toast your buns on griddle or barbecue and set aside. Then, take a spoonful of freshly made creamy dill sauce (or ranch if can’t make it) and spread on both sides of buns.
115. Cook your burger patties on the griddle or barbeque for 4 minutes on each side. Lightly roast red bell peppers on grill.
116. Take freshly cooked burgers off the heat and onto your prepped bun. Top with roasted red bell peppers, arugula and add the top bun. Enjoy!
117. 6 burgers 6 rubs 6 ways! Enjoy!
118. Get all 6 rubs in our Love is Love Variety Pack here!