2 pounds ground chuck
3 Tbsp Twist’d Q Bangin’ Chophouse Burger Seasoning
Vegetable oil (for grill)
6 buns of choice
- Preheat a gas or charcoal grill on medium heat (375°F) for 15 minutes. In a medium bowl, gently mix the ground chuck and Bangin’ Chophouse Seasoning until well blended but not overmixed. Form the mixture into 6 patties and place on a clean plate. Let sit 10 minutes before grilling patties while waiting for the grill to heat.
- Place burgers on a well oiled, hot grill grate. Cook the burgers, covered, turning once halfway through cooking until desired doneness. (Medium temperature is 135-140 degrees)
- Serve the burgers on your favorite style of buns.
Doneness Temperature Approx Cook Time
Rare 125°F -130°F 5-6 min
Medium Rare 130-135 6-7 min
Medium 135-140 7-8 min
Medium Well 140-150 8-9 min
Well Done 155+ 9+ min
- Be gentle when mixing the ground chuck with the seasoning. Overmixing can make the burgers dry and tough.
- To prevent the burgers from bulging in the center during cooking, press down in the center of each patty with a thumb to create a depression.
- Suggested toppings for your burgers: lettuce, tomato, onion, pickles, mayonnaise and/or Dijon mustard.
- Use a spatula rather than tongs to flip the burgers to prevent releasing the tasty juices from the burgers and drying them out.
- Toast the buns cut side down on the hot grill grate during the last 2 minutes of cooking.
- To cook the burgers on the stovetop, heat the oil in a large skillet (preferably cast iron) or a grill pan over medium-high heat until it shimmers. Add the burgers to the skillet and cook as directed above.
- Ground chuck is comprised of 80% lean beef and 20% fat, resulting in a juicy, flavorful burger. Once purchased, it will stay fresh in the refrigerator for a few days.
- To properly thaw frozen ground chuck, place it on a plate on the bottom shelf in the refrigerator overnight and cook it promptly once thawed.
- Use 1½ tablespoons of Bangin’ Chophouse Seasoning per 1 pound of ground chuck.