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Numero Uno, or Life's Too Short To Eat A Boring Burger

This burger is inspired by my chili recipe. We call the chili, Numero Uno. The cinnamon and the cumin give it a slightly sweet quality while the shock of the garlic mayo is a sensational contrast.


Garlic Mayo:
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
2 cloves garlic pressed
2 pounds ground chuck
1/4 cup cabernet sauvignon
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
2 teaspoons cocoa powde
r 1 1/2 teaspoons cinnamon
1/2 teaspoon cayenne powder
Olive oil for brushing the grill rack
6 regular hamburger buns
6 thin yellow onion slices
6 thin red tomato slices


To make the garlic mayo: combine the mayonnaise, lemon juice and pressed garlic, set aside. To make the patties: In a large bowl, combine the ground chuck and the cabernet sauvignon. Set aside. In a small bowl, combine the salt, chili powder, cumin, oregano, cocoa, cinnamon, and cayenne. Combine the dry ingredients with the ground chuck mixture. Mix thoroughly. Allow the mixture to stand 30 minutes. After 30 minutes, divide the mixture into 6 equal patties to fit the buns. Cook the patties over indirect medium heat 4-5 minutes on each side for medium rare. During the last few minutes of cooking, place the buns cut side down and toast lightly, 2-3 minutes. To assemble the burgers: Spread the garlic mayo on both cut sides of the buns. Add the onion slices to the bottoms, the patties, the tomato slices and the romaine leaf. Add the tops and serve.