Recipe by gianteater
"A great spice rub that i got from my CO of my ship of all people!"
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ground black pepper
1 1/2 teaspoons
1 1/2 teaspoons
crushed red pepper, or to taste
chili powder, or to taste
dried thyme, or to taste
Nice way to perk up your burgers! I cut this down to 5 servings to give it a try. I used smoked paprika vs. regular and added a little more chili powder. Next time I might mix this into the burger meat vs. rubbing it on the outside of the patty(cutting back on the sea salt). Overall, pretty good.
I made a half recipe for this and instead of using it as a burger rub, I used it as a spice blend for homemade jo-jo potatoes. This spice blend was really quite good. I only made one change and I cut back on the salt only because I didn't want the fries to come out too salty. I just omitted it and sprinkled the fries with salt AFTER I'd tossed them with a little EVOO and the spice blend. Very good. I can't wait to try this on homemade turkey burgers and as a rub on chicken or pork, too!
This rub was very easy to prep and took my ordinary turkey burgers to a whole new level! Cooked on my range, the brown sugar caramelized the outside of the patty. Yum!
I think I was expecting something a bit more savory/herby than mexican - the cumin, paprika and red pepper flakes should've tipped me off so my bad for not paying more attention. This recipe was OK. I followed the ingredients to the letter. I think it would make a better taco seasoning than a burger rub.
Since the instructions are non-existent, this is what I did: I combined the ingredients and shook them to mix them in a small tupperware bowl. I had some frozen beef patties I got from the market, so I spooned out 6 tbs of the mix into a larger tupperware bowl and moistened the still-frozen patties with water. Then I shook them individually in the bowl to coat them. Using the original wax paper dividers, I stacked them again and covered the bowl, putting them in the refrigerator to marinate for two hours. They were half-thawed when I fried them on the stovetop, and they came out more juicy than usual. Although I didn't care for the flavor that much, the prep method worked out really well.
If you're torn between tacos and burgers for dinner, by all means this is a good recipe, but I personally will look elsewhere.
I used this as a rub on portobello mushrooms before roasting them and making mushroom burgers. I sprayed a little olive oil on the mushroom so the rub would adhere. I did swap out the sugar for splenda and cut the recipe wayyy down as I am a cook for "one". Lastly, it was very easy to store. I was able to use it about 2 weeks later with no problems. Can't wait to try it again.
this was fabulous!!!! want to try on turkey burgers next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Burger Spice Rub
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 2
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