Adobo Burger

Ingredients:

• 1 lb. ground wagyu beef (or any high-fat ground beef)
• 1 tbsp. "Natural Mystic" Adobo Blend
• A pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 1 white onion, very thinly sliced
• 2-3 burger buns
• Mayo (for toasting buns)
• 2-3 pats of butter (1 per burger)
• Sharp cheddar cheese

Instructions:

1. In a bowl, season your ground wagyu with 1 tbsp. "Natural Mystic" Adobo Blend and a pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt. Mix gently and form into meatballs.
2. Thinly slice your onion and set aside.
3. Spread mayo on the cut side of each bun and toast directly on a hot griddle until golden.
4. Add a small pat of butter to the griddle, then place a meatball directly on top.
5. Add a handful of sliced onion on top of each meatball and smash everything flat into the griddle using a spatula.
6. Cook for about 2 minutes, flip, then top with cheddar cheese. Cover with a lid for melty goodness.
7. Assemble on your toasted buns and serve immediately—extra napkins highly recommended.