Burger
Pork/Ground Beef Mixture or Regular Ground Beef(2.25 lb package, or according to how many people you are feeding, adjust seasonings to taste!)
1/4 of a white onion chopped
1 heaping tablespoon of salt
a couple dashes black pepper
a couple dashes of ground cumin
a couple dashes of chili powder
Other Ingredients:
Hamburger Buns (toasted)
Butter, unsalted
1 egg
Hillshire Sausage, butterflied
Jalapenos (chopped in to rings with seeds and pit discarded)
Swiss Cheese
Burger Seasoning (optional)
4 teaspoons of salt
3 teaspoon of ground cumin
2 teaspoons of chili powder
3 teaspoons of pepper
1. Mix together in a separate bowl, or you can put it in an empty seasoning container that has holes to where you can shake the burger season on your burgers!
( SIDE NOTE: I love making this season to sprinkle over the hamburger as its cooking to give it more flavor and that crust that you find on a steak, because you are cooking at such high heat.)
1. Mix together the ground pork/ground beef mixture in a bowl with the white onion, salt, pepper, and cumin making sure that even ingredient is distributed throughout the meat then allow meat to rest for 20 minutes in the fridge.(First,WASH YOUR HANDS!) I love doing this because you are working with the meat, and you want to firm back up before cooking. Also, I love using the pork/ground beef mixture because not only is it different but it has a unique flavor to it as well!
2. Next, you want to start preheating your cast iron skillet at medium-high heat with 2 tablespoons of butter, then once you see the butter begin to sizzle and pop slightly that means that your skillet is ready! Now the package of meat I used allowed me to make about 6 good sized hamburgers ( this burger is a double patty burger so you can make them single whatever you choose), once you decide how big you'd like them make sure to make indent with your thumb in the center of your patties to allow your burger cook all the way through. I like to sear it hard one side for about 3-4 minutes shake some burger seasoning on top then flip it, then cook it for another 3-4 minutes use a knife to check if it COMPLETELY done in the center, and you see no pink. If not turning down the skillet just a little bit. Then cover with a lid that fits your skillet until it is completely finished.
3. As I said the burger seasoning is totally optional, but I think that the extra little seasoning while you're cooking on top makes it so delicious especially since it creates that love crust on the edges. Once your burger is finished top it with Swiss cheese. Clean out your skillet then turn it down to medium heat and sautee your jalapenos also you can (butterfly you sausage by cutting it down the middle like a book without cutting it all the way through) brown your sausage as well at the same time.
4. The sausage fat the is left you can cook your egg in that or your can just discard it by with it out with a paper towel, but that is FLAVOR plus there should not be much because the sausage should be already cooked you are just browning it. Add a little more butter so your egg wont stick to your skillet. Sunny side up is the way to go for me, so when you crack your egg onto your skillet it should start cooking immediately sprinkle over a little salt and pepper. Let it cook on both sides for about 1-2 minutes at least on medium-high heat. Delicious!
Building the Manly Burger
You can build it however you'd like, but here is my way:
Place your bottom toasted bun down on your plate then place your burger with your Swiss cheese all ooey-gooey melty, then place your sunny side up egg, sauteed jalapenos, then your sausage! I have to put a squirt of Ketchup on the top bun, but this is your burger do it how you want! This Burger is juicy, scrumptious, delicious, satisfying, and most of all MANLY! It's big enough to feed that beast inside of you! I used Rally's Fries that I got a my local supermarket in the frozen section.
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