Classic Burger with Not-So-Secret Sauce

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.

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:


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