All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
12       oz        Fresh beef chuck meat- silver skin and large pieces of fat                                    removed
12       oz        Fresh bonesless beef short rib- silver skin and large pieces of                              fat removed
1/2      Stick    Cold butter- grated on a box grater (keep in the refrigerator                                until needed)
1/3      C         Spice Union Beef Barbeque Rub

4         ea        Fresh burger buns (a bun you can sink your teeth into)

 

1. Cut the beef chuck and boneless short rib into half inch cubes.  

2. In a large bowl, gently toss the two beef cuts to distribute evenly.

3. Spread these beef cubes out on a platter and place the platter in your freezer.

4. After about 30 minutes in the freezer, the beef cubes will have a little bit of frozen ‘crust’ on the outside, yet when pinched, you can tell that they are not frozen through.

5. Place the 1/3 of the beef, along with 1/3 of the grated butter pieces into a food processor.  Pulse until the beef breaks down to the size of rice grains. Repeat this step two more times with the remaining beef and butter.

6. Spread the beef mixture out on a sheet pan.

7. Sprinkle 1/4 Cup of the Spice Union Beef Barbeque Rub evenly over the beef mixture.

8. With as little manipulation as possible, form the beef mixture into 4 patties.  Do not pack the beef tightly or toss it from hand to hand.  The beef should be just a little tighter than loose.

9. Place the patties on a platter, and put a two-thumb width depression in the center of each patty.

10. Place the platter of burger patties in the freezer for 45 minutes.

11. Preheat your grill to at least 400°F- setting up for direct-heat cooking.

12. Place the burger patties over the hottest part of the grill.

13. Season the burger patties with the remaining Spice Union Beef Barbeque Rub.

14. The burgers are ready to turn over when they release from the grill grate.

15. Cook the burgers to your desired doneness (internal temps: 120°F for rare, 125°F for med-rare, 130°F for medium).

16. Let the burgers rest for 1-2 minutes before assembling on a bun.

17. Serve the burgers on a toasted bun with a slice of fresh tomato, brown mustard and hearty greens mix.

18. Absolutely, a great beer is in order here.