• 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

• 1 1/2 Pound ground beef

• 4 sesame seed buns

• 4 Slices cheddar cheese

• 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

Steps

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.

2

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

3

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

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 Pellet Tube if available.

5

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

6

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

7

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

8

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