Not for sure how it will turn out but here it is.
1/2 pound ground chuck.
2 teaspoons red New Mexico chilie powder.
1 teaspoon garlic powder.
1/4 teaspoon salt.
1 teaspoon paprika.
1/2 teaspoon Chipotle powder.
1/2 teaspoon ground cumin.
Mix it all up and refrigerate.
Wait for an hour or so and mix again.
Form into patty and cook your favorite way.
Going to cook mine on the Lodge grill skillet thing.

Hope we get a finished product picture! A nice MR on the cook?

jmsieglaff wrote: ↑Sun Feb 28, 2021 2:49 pm Hope we get a finished product picture! A nice MR on the cook?

Y'all will.
Been busy cleaning out the refrigerator and washing canning jars kettles and dishes.
Had a sore front paw for a few days and couldn't do much of anything.
No the meat is fresh not something I found in the back of the refrigerator.

Just made the never before madr condiment for the chili burger.
Fine diced pablano pepper.
3 cloves fresh garlic crushed in the garlic press.
1 teaspoon of my fermented habanero sauce.
About 1 tablespoon or more each of mayonnaise and sour cream.
About 1/4 of a hole of my y fermented salted lime diced fine.
Put the diced pablano on a griddle or hot skillet and toast.
Do the same with the garlic.
Mix up and spread on the bun.

Next mix up some chopped onion and grated Jack cheese.

You're gonna want your meat patty over the size of your bun like this before cooking..
Don't worry about my cross contamination because the bread side of the bun isn't toasted yet.

As far as I can tell it turned out pretty good maybe even great.
But my taste buds and smeller are overwhelmed from all the tasting and cooking..
I ate half of it the other half will be tomorrows lunch.
What I can say is I can taste everything I put into the mix.
The slight hint of the salted lime is over the top tasty.
It definitely needs lettuce and a big slice of tomato of which I had neither.

Sure looks tasty and sounds tasty! If you ever open a diner that looks menu worthy.