Posted by Robert Landers

In honor of #NationalHamburgerDay, we wanted to provide Mis’ Rubin’s faithful and Burger Lovers everywhere a recipe that will get your mouth watering and your grills hot just thinkin’ about it. 

So, take this down, go to the store and heat up the grill, because it’s going to be the best #NationalHamburgerDay yet. 

Perfect Black Magic Burger

Makes 4 Burgers


1 1/2 pounds of Ground Chuck (80/20)

Mis’ Rubin’s Black Magic Seasoning

2 tablespoons Canola Oil

8 slices bacon (Hickory or Applewood Smoked)

4 slices of cheese (Swiss, Cheddar or both!)

4 buns, halved and toasted

4 eggs, fried (optional)

Lettuce, Tomato and Condiments as desired.



Divide meat into 4 equal portions (about 6 ounces each). Form each portion into a 3/4” patty, making an indention in the center of the patty with your thumb. Season both sides of the hamburger with Mis’ Rubin’s Black Magic Seasoning. Cover in Saran Wrap and place in the fridge. 

Bacon: Cook bacon in a nonstick pan until you achieve the crispness desired. Let sit until ready to plate. 

Heat grill to high, or if working with charcoal, heat until coals are bright orange and begin to ash. 

Remove burgers from fridge, brush with Canola Oil. Place patties on the grill and cook on one side until golden brown/slightly charred. Flip and cook on the other side until golden brown (about 4-5 minutes for medium rare).

Fry eggs in the pan with bacon grease. You want the yolk to run when you take the first bite, so keep that in mind when judging cook time. 

Add cheese to the tops of the burgers with a minute left on the cook time. Close the grill top to get the desired melt. 

Toast buns on the grill.

Remove burgers from the grill, place on the bun, top with bacon and fried egg. 

Add desired condiments and enjoy with hand-cut fries. 


A great recipe for any day! Especially for #nationalhamburgerday and with tailgate season fast approaching, print this recipe off and enjoy all season long!


In the news


"Black Magic Seasoning is the best seasoning for beef that I have ever tried.  I have been using it for 15 years and I will not use any other seasoning.  I use the White Magic on eggs and potatoes, and vegetables.  Black Magic and White Magic bring out an excellent flavor to food.  Both are a staple in my kitchen." - Eva DeGregory

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