Gather your ingredients and mix them all together!
I tend to keep a handful of this stuff laying around at all times. If you keep it air tight it can last for quite a while.
Sprinkle a good bit on both sides of the burgers. Notice how loosely packed these burgers are. This is the key to a good burger. Pack them so loose that they almost want to fall apart. You will be rewarded with a juicy and soft burger. To keep the shape it's also wise to push your thumb into the center of the burger. This will help the burger not turn into a softball shape while grilling. I also recommend 80/20 ground chuck if you are going to buy grocery store ground beef.
The rub gets a little crunchy when it is grilled, especially if you are heavy handed in your application of it. This is a real nice addition. This is a really simple yet tasty peppercorn dry rub for a basic burger.
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By John Thomas
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