A burger with personality.Katie Workman beef, burgers, deviled, spicy
Serving Size: Makes 6 large burgers or 8 medium burgers
Some good ground beef, preferably not too lean (when making burgers, fat is our friend), and a generous sprinkling of salt and pepper is all you need to make fine burgers most days. But on some other days, you might want a burger that has a bit more zing, more interest, more panache. Some days might call for a deviled burger.
Shallots, mustard, chili sauce, hot sauce, just a little bit of these ingredients turn plain burgers into “can I get this recipe?” burgers. If you are looking for more heat, feel free to increase the amount of dry mustard and/or chili powder. The level of spicy is very much negotiable.
Note that the recipe calls for ancho chili powder, a ground spice made of 100% ancho peppers, which is available in the spice section of most supermarkets. This is different from a general chili powder, sometime called chili blend of chili seasoning, which contains a mix of ground chilis and garlic, cumin, oregano, and maybe additional spices. But if that blend is what you have, it will still make a burger with portfolio.
Cheese choices for Cheeseburgers
These deviled burgers, like all burgers, can easily be made into a cheeseburger, using whatever cheese pleases you, from cheddar to Emmental to provolone to blue cheese to a good old slice of American cheese. The seasonings in the meat take well to a variety of cheeses, from pungent to mild – it’s a question of whether you to keep pumping up the flavor, or to just add some meltiness to the equation.
Instead of ketchup on top, you might also try a bit of the chili sauce. A slice of sharp onion keeps the flavor ratcheting upwards. Bring it, you say? Oh, it’s on.
Serve Deviled Burgers with:
- Classic Potato Salad with Celery and Fresh Thyme or Mayonnaise-Free Potato Salad
- Spicy Cole Slaw
- Southwest Black Bean and Corn Salad
- Simple Vegetarian Pasta Salad
- And a beer.
Check out: 10 Things To Make With Leftover Ground Beef
- 2 pounds ground chuck (80/20)
- 2 tablespoons chile sauce
- 2 tablespoons finely minced shallot
- 2 tablespoons minced parsley
- 1 tablespoon jarred horseradish, squeezed well to remove excess liquid
- 1 tablespoon dry mustard
- 2 teaspoons chili powder
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground pepper
- Sliced or crumbled cheese, if desired
- 6 split burger buns
- Ketchup, mustard, chili sauce
1. Form the patties: Place the chile sauce, shallot, parsley, horseradish, mustard, chili powder, salt and pepper in a bowl and stir to combine. Add the meat. Use your hands to lightly but thoroughly mix the seasonings into the meat. Divide the beef into 6 or 8 even portions, and use your hands to form even, round patties, about 3/4-inch thick. Use your fingers to press a small indentation into the middle of each patty.
2. Make the burgers: Place the patties on the grill and cook for 3 to 4 minutes on each side, until they are cooked to your liking. During the past minute of cooking place the cheese over the burgers, if desired. Also place the buns on the grill and let them toast lightly, if desired.
3. Place a burger on the bottom of each bun, and top as desired. Place the bun top over the burger and serve.