Tasty Spice Burgers

Tired of the same old flavorless burgers? Give this a shot! I was told a burger should melt in your mouth without a need to chew, after years of trial and error it would seem this does the trick if prepared correctly. Remember, use a good quality bun and don't be afraid to patty out a monster. Don't let the spice in the name fool you, spices combine to create a subtle unique flavor.

• Ready In: 25 mins
• Serves: 3-5
• Yields: 1 Burger

Ingredients

• 2  lbs ground beef
• 1⁄4 cup  seasoned bread crumbs
• 1  teaspoon Worcestershire sauce
• 1  teaspoon  minced garlic or 1  teaspoon  Mrs. Dash garlic and herb seasoning
• 2  teaspoons  McCormick's Montreal Brand steak seasoning
• 1⁄2 teaspoon chili powder
• 2  teaspoons ketchup
• 1  teaspoon mustard
• 1⁄2 teaspoon  mrs. dash  italian seasoning or 1⁄2 teaspoon oregano
• 1  teaspoon Season-All salt (optional)
• 1⁄2 teaspoon cayenne pepper (optional)
• 1  teaspoon onion powder
• 1⁄2 teaspoon  cajun seasoning
• 1  pinch basil
• 1  pinch cumin (optional)
• 2  teaspoons barbecue sauce (recommend Jack Daniels No. 7)
• 1  egg (optional to prevent breaking if necessary)
• 4  slices American cheese (optional)

Directions

1. Combine all ingredients in large bowl and mix well with clean hands.
2. Patty out burgers into patties about 1/2" thick or to your liking. Be sure to take into consideration the amount of fat in the beef as leaner meat will not shrink as much.
3. Place patties in large frying pan, skillet or charcoal grill (recommended if possible) and heat on medium-low to medium heat until cooked throughly. Try not to overcook, cover with lid or foil to contain juices and flavor if desired.
4. If desired, place a slice of cheese on each patty prior to removing from grill/pan until cheese is melted. Toast buns if desired.
5. Prepare your burger with all your favorite fixings (Mayo, lettuce, tomato, etc). Best served with French fries, chips, salad onion rings.
6. Note, if you expect leftovers, it is best to store them prior to cooking as a cooked burger that sits in the fridge tends to have a dry fatty taste in my opinion.