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; Kosher salt and freshly ground pepper; 1/2 tsp. garlic powder (optional); 1 1/2 lb. (750 g) ground beef (at least 15% fat); Avocado oil or other neutral oil as needed; 4 thick slices American or cheddar cheese; 4 sesame seed hamburger buns, split; 1 large heirloom tomato, sliced about 1/4 inch (6 mm) thick; 8 iceberg lettuce leaves; 1/2 small red 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. For a little toasty, nutty flavor and crunch, we serve the burgers tucked inside sesame seed buns. Cook your burgers on a backyard grill to give them fire-kissed flavor, or use a stovetop grill pan and enjoy them anytime 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:

Kosher salt and freshly ground pepper
1/2 tsp. garlic powder (optional)
1 1/2 lb. (750 g) ground beef (at least 15% fat)
Avocado oil or other neutral oil as needed
4 thick slices American or cheddar cheese

For serving:

4 sesame seed hamburger buns, split
1 large heirloom tomato, sliced about 1/4 inch (6 mm) thick
8 iceberg lettuce leaves
1/2 small red 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.

In a small bowl, stir together 1 1/2 tsp. salt, 1 tsp. pepper and the garlic powder; set aside.

Divide the ground beef into 4 equal portions, about 6 oz. (185 g) each. Gently use the palm of your hands to loosely roll each portion into a ball. Place on a cutting board and flatten each ball into a patty about 1/3 inch (9 mm) thick; the patties should be about 1/2 inch (12 mm) wider than the burger buns before cooking. Season the patties on both sides with the salt, pepper and garlic powder, if using.

To cook on an outdoor grill: Brush the grill with oil. Place the patties on the grill and cook, turning once, 3 to 4 minutes per side for medium, or until done to your liking. During the last 2 minutes of cooking, top each burger with a slice of cheese.

To cook on a stovetop grill pan: 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, 3 to 4 minutes per side for medium, or until done to your liking. During the last 2 minutes of cooking, top each burger with a slice of cheese.

Transfer the burgers to a baking sheet and cover loosely with aluminum foil.

Wipe the grill or grill pan clean and lightly brush with oil. Working in batches as needed, place the buns, cut sides down, on the grill or pan and toast until deep golden brown underneath, about 1 minute. Transfer the buns, toasted side up, to a baking sheet.

To assemble, spread a layer of the sauce on the bottom buns, then top with the burgers, tomato slices, lettuce and red onion. Cover with the top buns and serve immediately with the remaining sauce on the side, if desired. Serves 4.

Williams Sonoma Test Kitchen

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