Recipe by Becky in Wisconsin
I have had this recipe for many years, and I've never made them, but they do sound good.
Top Review by Terri Newell
I tried this recipe as written, with the spice mix pressed on the outside of the burgers. I also made a second batch with the spices mixed into the meat before forming patties. Both are good, but the spice-in patties were not as hot. The spice-out patties left an afterburn in the mouth, which you may or may not enjoy! Either way, the flavor was very good.
- 1 lb ground chuck
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 onion, slice and seperated into rings
- 4 whole wheat hamburger buns, split and toasted
Directions See How It's Made
- Divide ground chuck into 4 equal portions and form into patties, each 4" in diameter.
- In small bowl, combine all the spices.
- Press seasoning mixture into both sides of the patties.
- Place a large, heavy, non-stick skillet over med-high heat for 5 minutes.
- Cook patties in hot skillet 6 minutes, turning once.
- Remove patties from skillet, increase heat to high, add onion rings and cook until tender-crisp; stirring constantly.
- On each bun half, place a patty and onions.
- Garnish with sour cream, or melt slices of pepper or onion cheese on patties.