Tommy Boy Burger
5 pounds ground chuck.
10 tablespoons Tony Chachere's "more spice" seasoning.
4 tablespoons Calf. blend garlic.
5 tablespoons chipotle sauce.
2 raw eggs.
2 large onions.
2 pounds pepperjack cheese slices (thick cut)
10 large hamburger buns.
Normal burger dressings and condiments.
Put meat in large mixing bowl and add Tony Chachere's, hot sauce, garlic blend, and eggs. Mix by hand until well blended. (Optional) Taste mixture and add any of additives if needed. Make 20 1/4 pound balls of meat then pat each into a thin patty. Take one patty, place slice of cheese in center making sure all cheese is contained on patty top. Place second patty on top of first sandwhiching cheese in center. Pat the patties together sealing in cheese. Repeat till out of meat. Cook patties on charcol grill flipping often. When done, lightly toast bun and place 1/2 pounder (giver or take) onto bun and garnish to taste. Best when washed down with adult beverage.