Pulling from a variety of the blends in the American inspired blends, and all an homage to my Tennessee roots, the combo of Tennessee Smoke, Maple Bourbon, and Nashville Hot Chicken bring a pow to this recipe!
Tennessee Smoke Seasoning
Bourbon or Whiskey
Nashville Hot Seasoning
While the prime rib rests, preheat your fire to a medium high temperature (around 350-375F). Add a small cast iron skillet over the fire about 2 minutes before cooking.
To the skillet, melt the butter then add the thinly sliced onions and let cook for 10 minutes. Once the onions have begun to brown, add the brown sugar and maple bourbon seasoning. Let caramelize over lower heat for another 5-7 minutes, then deglaze the skillet with the bourbon. Simmer until the bourbon has reduced (about 2-3 minutes), then pull off and keep warm.
Next, kick up the heat on the grill to high heat (around 400F). Add another skillet or large plancha with some oil to the heat. Pull the burger balls out of the fridge and let thaw for 1 minute. Add the ground meat balls to the skillet and season with salt. As the meat sizzles, get out a small piece of parchment paper and a larger spatula/burger smasher. Place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest.
Whisk the ingredients for the horseradish mayo. Assemble the burgers with mayo on buns, onions, burger patties, and slices of prime tib. Add more mayo and top with the burger bun. Serve & enjoy!