There are burgers and then there are BURGERS! In this recipe, the winningest woman in competition BBQ, Melissa Cookston, travels back to her Delta roots to create a burger that has been a surefire hit ever since she opened the doors on her first Memphis Barbecue Co. restaurant several years ago. This and countless other recipes can be found in Melissa's first book, Smokin' in the Boys Room (Andrews McMeel Publishing).
"In the Delta, the local convenience store usually functions as the town grocery, news station, gas station, and restaurant. The menu may be nothing more than sandwiches and a burger, but they are absolutely delicious. When I opened Memphis Barbecue Company, I wanted to recreate the burgers I always ate as a kid while driving around with my grandfather as he made the rounds and caught up on all the goings-on in the area." - Melissa Cookston
DELTA JUKE BURGER
rom "Smokin' in the Boys Room" by Melissa Cookston, Andrews McMeel Publishing 2014. Photos by Angie Mosier.
(Makes 4 double-decker burgers)
Ingredients
Juke Sauce
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 ½ teaspoons Ultimate BBQ Rub (see below)
Burgers
2 pounds (80/20) ground beef
2 tablespoons Grill Seasoning
4 slices cheddar cheese
1 yellow onion, sliced crosswise into rounds
4 hamburger buns
Lettuce, tomato slices, and pickles for serving
Instructions
Preheat a cast-iron skillet or griddle over medium heat.
To make the sauce, combine the mayonnaise, ketchup, mustard, and rub in a small mixing bowl and mix well. Set aside. The sauce can be covered and refrigerated for up to 1 week.
Form the ground beef into eight balls. Flatten slightly, but don’t make into patties. Season both sides of the balls with the grill seasoning, then place in the skillet. Using a metal spatula, flatten into thin patties.
Sear for 2 minutes or until the patties release from the skillet. Flip and cook for 2 minutes longer for medium. Top every other patty with a slice of cheese and then another patty to make double-deckers. Remove the patties from the skillet and place the onion slices in the skillet to sear for 2 minutes. Place 11/2 teaspoons of the juke sauce on the bottom of each bun; dress with lettuce, tomato slices, and pickles; then finish with a slice of seared onion and a set of patties and the top bun.
ULTIMATE BBQ RUB
Makes about 6 ½ cups
Ingredients
1 cup turbinado sugar
5 cups Basic BBQ Rub (recipe follows)
¼ cup light chili powder
¼ cup granulated garlic
1 teaspoon cayenne
Instructions
Place the turbinado sugar in a clean coffee grinder and pulse until lightly powdered. Transfer to a large mixing bowl. (You may have to work in batches.) Add the rub, chili powder, granulated garlic, and cayenne and stir until well incorporated. Store in an airtight container for up to 2 months.
BASIC BBQ RUB
Makes about 2¾ cups
"This is my basic rub when I’m cooking at home. It also serves as the base rub for my Ultimate BBQ Rub, which follows, a fired-up version for the competition circuit. The difference is between eating half a slab of ribs at the house or a couple of bites on the competition trail. When you want to make a meal of something, you may not want it as potent." - Melissa Cookston
Ingredients
1 cup turbinado sugar
½ cup granulated sugar
½ cup kosher salt
1 tablespoon onion powder
2 tablespoons granulated garlic
1½ teaspoons cayenne
1 teaspoon finely ground black pepper
2 teaspoons dry mustard
¼ cup light chili powder
1 teaspoon ground cumin
¼ cup plus 2 tablespoons paprika
Instructions
Place the turbinado sugar in a coffee grinder and pulse until lightly powdered. Transfer to a small mixing bowl and add the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, dry mustard, chili powder, cumin, and paprika. Stir until well incorporated. Store in an airtight container for up to 1 month.
NOTE: Right before mixing any seasoning blends containing cumin, I like to lightly toast the cumin in a clean, dry skillet over medium heat for about 2 minutes or until aromatic. This brings out the oils and really improves the flavor.