Classic Burger with Not-So-Secret Sauce

Name: Classic Burger with Not-So-Secret Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: AMERICAN
Ingredients: 1/2 cup (4 oz./125 g) ketchup; 1/2 cup (4 fl. oz./125 ml) mayonnaise; 2 Tbs. yellow mustard; 2 Tbs. barbecue sauce; Kosher salt; 1 lb. (500 g) ground beef, at room temperature; 5 Tbs. (5 1/2 oz./165 g) <b><a href="https://www.williams-sonoma.com/products/williams-sonoma-burger-starter-dill-pickle/">Williams Sonoma Dill Pickle Burger Starter</a></b>; Kosher salt; Neutral oil as needed; 8 thin slices cheddar or American cheese; 4 <b><a href="https://williams-sonoma.com/recipe/hamburger-buns.html">hamburger buns</a></b>, split; Shredded iceberg lettuce; 1 large tomato, thinly sliced; 1/2 white onion, thinly sliced

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 4

We put a delicious spin on the classic cheeseburger with our Not-So-Secret Sauce, which calls for just four ingredients plus a little salt. It’s super-simple to prepare and keeps in the fridge for up to a week. Cook your burgers on a backyard grill to give them fire-kissed flavor, or use a stovetop grill pan and enjoy them any time of year.

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Ingredients:

For the Not-So-Secret Sauce:

1/2 cup (4 oz./125 g) ketchup
1/2 cup (4 fl. oz./125 ml) mayonnaise
2 Tbs. yellow mustard
2 Tbs. barbecue sauce
Kosher salt

For the burgers:

1 lb. (500 g) ground beef, at room temperature
5 Tbs. (5 1/2 oz./165 g) Williams Sonoma Dill Pickle Burger Starter
Kosher salt
Neutral oil as needed
8 thin slices cheddar or American cheese

For serving:

4 hamburger buns, split
Shredded iceberg lettuce
1 large tomato, thinly sliced
1/2 white onion, thinly sliced

Directions:

To make the sauce, in a small bowl, stir together the ketchup, mayonnaise, mustard and barbecue sauce. Season with 1/2 tsp. salt. Taste and season with more salt if needed. Refrigerate the sauce until ready to use; it can be stored in an airtight container in the refrigerator for up to 1 week.

To make the burgers, prepare a medium-hot fire in a grill. Alternatively, follow the instructions below for using a stovetop grill pan, cast-iron fry pan or griddle.

In a bowl, mix together the ground beef with the burger starter until thoroughly combined. Divide the mixture into 4 equal portions, about 4 oz. (125 g) each. Gently use your hands to shape each portion into patties.

To cook on an outdoor grill: Brush the grill with oil. Place the patties on the grill and cook, turning once, until the patties form a crust, about 2 minutes per side for medium, or until done to your liking. During the last 2 minutes of cooking, top each burger with 2 slices of cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the cheese is melted, about 45 seconds more.

To cook on a stovetop grill pan, cast-iron fry pan or griddle: Heat the pan over medium-high heat and lightly brush with oil; the pan is hot enough when a few drops of water flicked onto the surface skitter across it. Working in batches as needed, add the patties and cook, turning once, until the patties form a crust, about 2 minutes per side for medium, or until done to your liking. During the last 2 minutes of cooking, top each burger with 2 slices of cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the cheese is melted, about 45 seconds more.

Transfer the burgers to a plate to cool slightly.

To assemble, spread a layer of the sauce on the cut sides of the bottom and top buns. Top each bottom bun with a burger, tomato slices, lettuce and onion. Cover with the top buns and serve immediately with the remaining sauce on the side, if desired. Serves 4.

Williams Sonoma Test Kitchen