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Rach mixes up the ultimate spicy special sauce for her Big S'mack Burgers topped off with melted Swiss cheese.
The burger rub is optional: "Think corned beef or pastrami spice, but salt and pepper is just fine," Rach says. "This batch makes enough for 8 patties or 2 recipes."
For the spicy sauce, stir up sauce in a small bowl.
For burger rub, if using, combine in a bowl.
For the burgers, heat up a cast iron or nonstick skillet over medium-high heat. Coat with cooking spray. Season patties with salt and pepper or rub, if using, for extra spicy burgers/patties. Cook 8 minutes, flipping halfway through and adding cheese for the last minute or so to melt Swiss.
Build burgers: bun bottom, sauce, onion, patties with melted cheese, lettuce and sauce, bun top.