Texans are known in the culinary world for their ability to create powerful flavors in meats. That’s a good explanation for why this Weber recipe for Texas Burgers is one of the all-time favorites in our house. This has become one of our favorite ways to season our burgers, no matter how we cook and top them. We’ve used this blend of seasonings for burgers cooked on the grill and in the oven, and we’ve now topped these delicious sandwiches with more varieties of toppings than makes sense to list here.
What makes this combination so good? It all starts with just a little bit of kick. You don’t want to give your burgers a funny taste that strays too far from what beef tastes like. But you don’t want a bland burger with no flavor. This blend is just the right amount of taste without going too far.
So far, my favorite way to top these burgers is the assortment you see in the picture above. A few pieces or a small bed of shredded lettuce, a hunk of fresh-sliced cheddar cheese and the desired amount of your favorite barbecue sauce. Per my experiences as a Texas barbecue consumer, I’d suggest a sauce that’s a bit more smoky than sweet, but not one that’s heavy on vinegar. Honestly, one of my favorites for this recipe is Heinz’s Kansas City BBQ Sauce, right out of the bottle. Top off your burgers with a couple of pickle chips for an extra little crunch if you like.
Most importantly though, be sure you can enjoy the flavor of your beef. Here’s how you can do that. The yield for this recipe is 4 burgers.
1.6 pounds of fresh ground beef (I like at least 80-20, and 90-10 is even better)
1 tablespoon chili powder
½ teaspoon garlic salt
4 hearty buns (I like Brioche)
12 pickle chips
BBQ sauce (of your choice)
4 pieces of freshly sliced cheddar cheese
lettuce (small pieces or leaves to shred)
1 – The most important step is to blend your own burger meat and hand-patty the burgers yourself. The best burgers I’ve ever had – at home or in a restaurant – were clearly hand-pattied. So get your hands dirty and mix your beef, chili powder and garlic salt together. Start by tearing the ground beef into small pieces in a bowl, then top with the seasonings, and finally incorporate by hand.
2 – Once everything is nice and mixed, divide the meat into four equal amounts (if you want all of your burgers to be the same size) and roll each one into a ball. Then, if you don’t have a burger press, use your hands to press the burgers into patties less than an inch thick (any thicker and cooking will take longer and be more difficult to gauge).
3 – Cook your burgers with your desired method and to desired doneness, either on a grill, stovetop or in the oven. I prefer using the oven method – cooking them in an aluminum foil packet – and seeing all of the grease that drains off. You end up with a well-cooked burger that maintains its juiciness without all of the fat. The oven process can also be ideal to save time and hassle with the grill, and if you cook the meat in a packet to catch the juices, you won’t have a dirty pan or grill grate to clean up later.
4 – Lightly toast your buns, then top with your burger patty and a piece of cheddar cheese. Put your burger and cheese in the microwave for 20-30 seconds to melt the cheese perfectly and re-soften the now-toasted bun (this is a trick I like to use to toast a bun and then remove any excess crunch…I don’t like a toasted bun that creates all of the pieces that fall off, meaning parts of the bun I don’t eat).
5 – Add the lettuce and top with the barbecue sauce and pickles and serve.
We’ve tried a lot of burger combinations at our house, but this simple two-seasoning, hand-pattied option has become our go-to method for a delicious homemade burger. And if you’ve read to the very end, I must leave you a golden coin of information that may be the best part of all. The recipe above costs me less than $2 per serving, without sacrificing good meat, good bread, fresh cheese and other ingredients for toppings. Good luck finding a $2 burger this good at any restaurant. (I suggest you try this recipe instead!)