When he’s not creating something special in the kitchen at Botica or Chico Cantina, Chef Mimmo Alboumeh is entertaining at home. Backyard burgers take on a whole new level when they’re crafted by a culinary master like Chef Mimmo.

If you’ve been searching for something memorable to make for Mom this Mother’s Day, this just might be your masterpiece. Be sure to send us photos of your own Backyard Burger Bash this summer. We can already hear the grills firing up!

Prep Time: 45 minutes Cook Time: 5 minutes Serves: 8 guests (1 burger each) 

2 lbs grass-fed ground beef 

1 tbsp olive oil 

1 tbsp tomato paste 

2 tbsp cilantro, chopped

 

1 tsp black pepper 

1 tsp cayenne pepper 

1 tsp cumin 

1 tsp garlic powder 

1 tsp ginger powder 

1 tsp onion powder 

1 tsp oregano 

1 tbsp seasoned salt (Lawry’s) 

1 tbsp smoked paprika 

1 tsp white pepper 

1 cup Duke’s mayonnaise 

1 tbsp extra virgin olive oil 

1 tsp Tabasco hot sauce 

1 tsp celery seed 

1 tsp sea salt 

1 tbsp grained mustard 

1 tbsp ground horseradish 

8 oz shredded cabbage 

2 oz shredded carrots 

2 oz shredded white onions 

2 oz poblano pepper, julienned 

2 oz red bell pepper, julienned 

2 tbsp cilantro, chopped 

Brie cheese 

Tomato slices 

Jalapeño slices 

Pickle slices 

Roasted garlic 

Roasted peppers 

Potato fries 

Dijon mustard 

Ketchup 

Mayonnaise 

Brioche buns 

1. In a large mixing bowl, combine ground beef, olive oil, tomato paste, and chopped cilantro. 

2. Hand mix gently until evenly combined. 

3. Set aside. 

1. Add all spice blend ingredients to a sauté pan. 

2. Roast on low heat for 1–2 minutes until fragrant. 

3. Let cool for 1–2 minutes. 

4. Add roasted spices to the ground beef mixture and hand mix well. 

5. Portion into 4 oz patties. 

6. Refrigerate until ready to grill or smoke. 

1. Preheat the Big Green Egg or grill. 

2. Use cherry wood for smoking. 

3. Cook patties 1–2 minutes per side or until the desired temperature is reached. 

4. Remove and rest briefly. 

1. In a large bowl, whisk together mayonnaise, olive oil, Tabasco, celery seed, sea salt, grained mustard, and horseradish. 

2. Add cabbage, carrots, onions, poblano pepper, red bell pepper, and cilantro. 

3. Toss well to coat. 

4. Set aside until ready to serve. 

1. Toast brioche buns. 

2. Place the smoked beef patty on the bun. 

3. Add cabbage slaw and desired enhancements: 

○ Brie cheese 

○ Tomato 

○ Jalapeños 

○ Pickles 

○ Roasted garlic and peppers 

○ Dijon, ketchup, or mayonnaise 

4. Serve with potato fries.