Smoked Paprika & Cheddar Burgers
In this case, however, I did not regret a little experimentation with the seasonings and flavors in this burger. It was in a word, outstanding. I've added grated cheddar to burger meat before but in this case I cut the cheddar into small 1 cm cubes and I like that method much better as the cheese forms little melted pockets that you bite into. The smoked paprika, roasted garlic and toasted sesame oil add a fantastic smokey deliciousness to this cast iron cooked and crusted burger. I have shown it here with basic condiments and a couple of slices of red onion. This burger is so full of flavor that it doesn't need a lot of toppings but it is also very good with tomato and bacon.
For each burger combine:
- 6 ounces lean ground beef
- 1 1/2 ounces old cheddar, cut in 1 cm cubes
- pinch kosher salt
- 1/8 tsp black pepper
- 1/4 tsp toasted sesame oil
- 1/2 tsp smoked paprika
- 1 clove roasted garlic, mashed into a paste
- 2 tbsp hot sauce (optional)
Form into patties and cook in a hot, lightly oiled cast iron pan until well done (internal temperature with a meat thermometer should read 160 degrees F or higher. Serve on toasted crusty rolls.