Spicy Blackened Burgers

Paul Prudhomme made blackening famous on redfish, but the same trick works wonders on a burger. The technique is straightforward: pack a fierce spice rub onto the patty, slap it into a cast iron pan preheated until it’s nearly smoking, and let the spices char into a peppery crust that seals in the juices.

The rub here goes deep. White pepper and black pepper team up for double-barrel heat, fennel seeds bring a faint anise sweetness, garlic and dry mustard add savory depth, and cayenne brings the burn. Don’t bury the burger in spice. A thin film is plenty.

The Worcestershire pan sauce is what separates this from any other spiced burger. Once the patties come out, water and Worcestershire deglaze all the charred spice bits stuck to the pan. Spoon that dark liquid over the burgers in the bun and you get smoky, salty, peppery payoff in every bite.

Pro Tips

• Preheat the skillet outdoors on a grill. Blackening throws off a serious amount of smoke and will set off every alarm in the house.
• Use 80/20 ground beef. The fat keeps the patty juicy under the high heat. Lean burgers dry out.
• Press a small dimple in the center of each patty before cooking. It keeps the burger flat instead of domed.
• Rest the cooked burgers 2 minutes before plating so the juices redistribute.

Variations

• Swap the cayenne for chipotle powder for a smokier rub.
• Top with a slice of pepper jack and pickled jalapeños to push the heat further.
• Use the same spice rub on chicken thighs or pork chops for a different protein with the same crust.