BONUS Episode: Martin’s Famous Potato Rolls’ Spicy Burger (S7/Ep.12)

This week, we’re taking a short break from our regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin’s Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin’s called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He’ll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.This episode is brought to you by Martin’s Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterThat Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone PiccanteINGREDIENTS:Cajun Spice: (makes about 1 cup)1/4 cup paprika1 Tablespoon Kosher salt1 Tablespoon granulated onion1 Tablespoon granulated garlic1 Tablespoon cayenne red pepper1 Tablespoon ground white pepper1 Tablespoon coarse ground black pepper1 teaspoon dried oregano1 teaspoon dried thymeCalypso Sauce: (Makes about 2/3 cup)1/2 cup mayo2-3 Tablespoons sour cream1 teaspoon white vinegar1 teaspoon dried onion2 Tablespoons cajun spice, homemade or store-bought1/4 teaspoon ground cumin1/4 teaspoon dried dillFor the Burger:1 ½ pounds ground beef, preferably 80:20 blendKosher salt and black pepperCooking spray4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese4 Hamburger Rolls, such as Martin’s Big Marty’s Rolls1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)Preheat your grill to medium high heat. For the Cajun Spice:In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.For the Calypso Sauce:In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches.  For the Burger:Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the...

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