INGREDIENTS for Mayo (use organic whenever possible)
½ cup real mayonnaise (preferably made with extra virgin olive oil)
1 ½ Tablespoon organic (no HFC) ketchup
1 teaspoons fresh lemon juice
½ teaspoon chili powder
½ teaspoon chipotle chili powder
¼ teaspoon grey sea salt
Option – (replace one or both chili powders with 1 small finely chopped roasted poblano pepper)
1 ½ lb 100% grass-fed ground beef (80% lean is good, 90% is too lean)
½ lb raw chorizo sausage or 6 oz fully cooked and finely chopped
¾ teaspoon ground grey sea salt
¼ teaspoon fresh ground pepper
1 teaspoon granulated garlic
1 large organic tomato sliced into 6 slices to top burger.
2 teaspoons extra-virgin olive oil
6 slices (1 oz each) cheese (preferably from grass-fed cow milk)
6 hamburger buns, split
6 leaves of lettuce
Start charcoals or heat gas grill to medium high.
1. In small bowl, mix mayo, ketchup, fresh lemon juice, chipotle chili powder and chili powder. Refrigerate.
2. In a medium bowl gently mix the 100% grass-fed beef, chorizo and dry ingredients. Form 6 patties of equal size, each about ¾ inch thick. Don’t compact the meat too much or the patties may be tough. With your thumb make a shallow indentation about 1 inch wide in the center of each patty. This will help them cook evenly and prevent them from puffing up on the grill. Brush the tomato slices on both sides with the olive oil.
3. Grill the patties over direct medium-high heat, with the lid closed, until they are cooked to medium doneness, 7 to 9 minutes, turning once when the patties release easily from the grate without sticking. During the last 3 – 4 minutes of grilling time, grill the tomato slices over direct medium-high heat until warmed through and tender, turning once. During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat. Build each burger on a toasted bun with a patty, lettuce, grilled tomato, and sauce.