Familiar spices like Taco Seasoning add great flavor to weeknight dinners. Use favorites in new ways, like Capitol Hill Seasoning as your secret ingredient for mashed potatoes or adding Red Rocks Hickory Smoke Seasoning to mac & cheese for a surprising BBQ boost.
For quick-pickled carrots:
3 medium carrots, peeled and shredded
1.5 cups apple cider vinegar
0.75 cups water
0.5 cups sugar
1 Tbsp. coarse salt
1 lbs. ground pork*
5 grilled shishito or serrano peppers, finely chopped
1/2 yellow onion, finely chopped
1/4 cup chopped parsley
2.5 Tbsp. Red Rocks Hickory Smoke Seasoning
4 burger buns
Mayonnaise, to taste
For quick-pickled carrots: Place carrots in a heatproof bowl. In a medium pan, mix vinegar, water, sugar, and salt. Bring mixture to a boil, stirring to dissolve sugar. Pour hot mixture over carrots. Let sit for 30 min. at room temperature or until cooled. Transfer to a large jar, cover, and refrigerate until chilled. Best served after 24 hours in the fridge.
For burgers: Mix pork, peppers, onion, parsley, and Red Rocks Hickory Smoke Seasoning together until well combined. Cover and refrigerate for at least 30 min. or up to overnight. Preheat a well-oiled grill to medium-high (or heat a lightly oiled skillet on the stovetop over medium-high heat). Form meat mixture into 4, 1-inch patties. Grill patties (or sear in skillet) for 4 to 5 min. per side or until slightly charred and cooked to an internal temperature of 160 degrees. Remove patties from heat, cover with foil, and let rest for 5 min. Meanwhile, toast buns on grill for 2 to 3 min. (or in a 400-degree oven for 5 to 6 min.) until lightly browned. Spread buns with mayo, add patties, and top with a generous helping of quick-pickled carrots.