after eating at the Vortex at Little Five Points in Atlanta. He said they were really good but he realized he could make them at home.
Start heating a heavy skillet over medium heat. Use one pound of ground beef. Make 4 burgers patting them out with your hand. Get them pretty thin – about 1/2 inch thick. Sprinkle Paul Prudhomme’s “Meat Magic” (or make your own blackening seasoning) over each patty (both sides). Once the skillet is hot, place the burgers in the skillet and cook for 3 minutes on each side.
If you want to add cheese, have it ready and place it on the burgers as soon as you take them out of the pan.
June 19, 2012 update
I grilled burgers out tonight using this recipe. They turned out well so I thought I’d document how I did it for next time. I lit the charcoal using our chimney starter (and filling it a little more than half full with charcoal briquets). After 15 minutes, I poured the coals into the bottom of our little Weber grill and grilled the burgers for 3 minutes on each side. They were perfect – juicy and full of flavor (which for us is medium rare). I used organic ground beef from Costco.