TXQ Rub Cheeseburger
This is the perfect summer twist on a grilled cheeseburger. It features freshly ground beef patties seasoned with TXQ [956] All Purpose Rub and glazed with an amazing Bourbon Worcestershire Sauce. Brie or your favorite cheese tops it off.
Ingredients
- 2 pounds freshly ground 80/20ish chuck. Have your butcher do it that day; there is no substitute.
- TXQ 956 All Purpose Rub to taste
- Cheese of your choice; brie and Swiss work wonderfully
- Sourdough or brioche buns lightly toasted
- Vegetables of your choice — caramelized onions, lettuce, tomato, etc.
- Sauces of your choice — mayonnaise, mustard, etc.
- FOR THE GLAZE
- 2 tablespoons [30 ml] soy sauce
- 2 tablespoons [30 ml] plus 2 teaspoons [10 ml] balsamic vinegar
- 2 tablespoons [30 ml] plus 2 teaspoons [10 ml] Worcestershire sauce
- 2 tablespoons [30 ml] bourbon
- 2 tablespoons [30 ml] simple syrup
Instructions
- First, separate the ground beef into 6 equal patties and put a thumb divot in the middle of each. This prevents the patty from plumping during cooking. Season with TXQ 956 rub right before grilling.
- Make the glaze.
- Combine all ingredients and simmer until volume is reduced by 1/3. Set aside and let cool.
- On the grill [preferred], place patties on direct fire for 30 seconds on each side to sear. For added flavor, add a chunk of mesquite or pecan to the fire.
- Then set patties on indirect heat. Baste with Bourbon Worcestershire Glaze and place cheese on top to melt. Grill patties to preferred doneness. Final internal temperature should read 160° F [71° C].
- To assemble, place patty on lightly toasted sourdough or brioche bottom bun. Top with your choice of vegetables and sauces. Cap with top bun.
