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- 1 1/2 pounds ground beef
- 1 tsp. mild chili powder
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 cloves garlic , plus 1 clove garlic , thinly sliced
- 2 shallots , chopped
- 1/4 pound Jack cheese , shredded, plus 4 slices Jack cheese
- 5 drops Tabasco sauce
- 4 drops Worcestershire sauce
- 2 tsp. Dijon mustard
- 2 Tbsp. olive oil
- 4 leaves Napa cabbage , sliced lengthwise
- 4 potato buns
- 4 large eggs
- 1 red onion , thinly sliced
- 1 beefsteak or heirloom tomato , sliced
- Spicy Ketchup (below)
- 2 red bell peppers
- 2 Poblano peppers
- 2 Tbsp. olive oil
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 2 tsp. horseradish
- 2 tsp. smoked paprika
- 1 tsp. chili powder
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. garlic powder
- 8 drops Tabasco sauce
To make burgers: In a large bowl, combine the ground beef, chili powder, salt, pepper, chopped garlic, shallots, shredded cheese, Tabasco, Worcestershire and mustard, and mix with your hands until well combined. Shape the meat into 4 patties, each about 4 inches in diameter and 1/2 inch thick. Set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the cabbage and sliced garlic and sauté, stirring constantly for 2 minutes or until just softened. Remove from the heat and set aside.
Prepare the grill over high heat.
Place the buns on the grill and toast until grill marks appear, about 1 minute. Set aside.
Place the burgers on the grill and grill, turning once, for 3 to 4 minutes per side. Transfer the burgers to a serving platter and let rest for 3 minutes.
While the burgers are resting, heat a non-stick skillet over medium heat. Crack the eggs into the pan and cook to over-easy. Season with salt and pepper, to taste.
To serve, place a dollop of Spicy Ketchup on the bottom half of the toasted bun, then layer with the cabbage-garlic mixture. Add the burger and layer with the egg, cheese slices, onion and tomato. Top with the other half of the bun and serve immediately.