Step

• Step 1

  To make the chili, heat a cast iron pan over medium-high heat. Add ground beef and cook until browned and cooked through. Add remaining ingredients and bring to a boil. Reduce heat to medium low and simmer 20-30 minutes or until liquid reduces and thickens.

  Ingredients

  • 1 Pound ground beef

  • 2 Tablespoon chili powder

  • 1 Teaspoon paprika

  • 1 Teaspoon cumin

  • 1 Teaspoon dried oregano

  • 1 Teaspoon brown sugar

  • 1/2 Teaspoon onion powder

  • 1/2 Teaspoon garlic powder

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • To Taste cayenne pepper

  • 1 Cup beef stock

  • 1 Can 14oz can San Marzano Tomatoes, crushed

• Step 2

  Divide the meat into four equal portions. Form into even patties.

  Ingredients

  • 1 1/2 Pound ground beef

• Step 3

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• Step 4

  Arrange the burgers directly on the grill grate, depression-side down. Cook for 6 minutes, then flip and set grill to 180℉. For optimal flavor, use Super Smoke if available.

  00:06

  500 ˚F / 260 ˚C

• Step 5

  Cook for an additional 7 minutes or until a thermometer inserted into the center of the burger registers 140℉.

  00:07

  180 ˚F / 82 ˚C

  140 ˚F / 60 ˚C

• Step 6

  The last few minutes of cooking add cheese to burgers and place buns on grill to toast.

  Ingredients

  • 4  sesame seed buns

  • 4 Slices cheddar cheese

• Step 7

  Combine mayo, sour cream, salt, pepper, vinegar, and celery seed in a medium bowl. Add the cabbages and carrots and toss to combine.

  Ingredients

  • 1/2 Cup mayonnaise

  • 1/2 Cup sour cream

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 2 Teaspoon distilled white vinegar

  • 1 Teaspoon celery seed

  • 1/2 Head shredded green cabbage

  • 1/2 Head purple cabbage, shredded

  • 2  shredded carrots

• Step 8

  To assemble the burgers, top each patty with 1 slice of cheese, chili, and slaw. Enjoy!