Ingredients
- 1 Teaspoon sweet paprika
- 1 Teaspoon garlic powder
- 1 Teaspoon chili powder
- 4 Tablespoon dark brown sugar
- 1 Tablespoon cayenne pepper
- 6 brioche buns
- 3 Pounds 85/15 ground chuck
- 1 jar hamburger sliced dill pickles
- 1 head green leaf lettuce
- 1 jar of mayonnaise
- kosher salt
- aluminum foil
- fresh ground black pepper
Instructions
- Start by making your Nashville Hot Rub by combining the paprika, garlic powder, chili powder, brown sugar, and cayenne pepper in a bowl.
- Mix thoroughly and set aside.
- Heat up your grill good and hot – to the point that you can only hold your hand over the grate for about a second or two. (450-500 F).
- While the grill is heating up, form 8 oz patties.
- Form them just enough that they will hold their shape. Salt and pepper each side of your burgers liberally, about a Teaspoon of each on every burger.
- Once your grill is hot place your burgers on the grate and leave them alone for 2 minutes, then give each patty a half turn.
- After 1 more minute of cooking flip your burgers, and repeat the process.
- At the end of 6 minutes total cooking time, remove your burgers and place them on a bed of aluminum foil.
- Sprinkle half of your rub on top of the burgers allowing the rub to moisten from the meat juices and become “set”.
- Gently flip your burgers over and use the remaining rub on the other side.
- Wrap tightly in the aluminum foil and place back onto the grill away from the heat or on a section of the grill that is not turned on.
- After 4 minutes the burgers should have reached an internal temp of 135, remove the packet off the heat and allow to rest.
- If you like a more well done burger feel free to leave covered for a few more minutes.
- Toast your brioche buns over the open flame, remove from the heat, and then spread 1 Tablespoon of mayonnaise on the bottom bun.
- Top with a large piece of lettuce, burger, and then cover your patty with one layer of dill pickles (8-12).
- Place the top bun over the pickle covered patty and you are ready for service.