Barbecue Hamburgers

Forget firing up the grill. These barbecue hamburgers get their smoky-sweet edge from a homemade sauce you simmer on the stovetop while the patties fry, which means you can pull them off any night of the week, rain or shine.

The sauce is the star. Ketchup gets loosened and brightened with pineapple juice, then simmered with onion until it reduces into a glossy, sweet-tangy glaze. The fruit’s acidity keeps it from turning cloying and balances the richness of the beef.

For the patties, mix the minced beef with chopped onion and seasoning, then handle them lightly. Pack the meat too tight and the burgers go dense and dry. Fry them about 10 minutes, turning once, until they’ve built a good crust, then spoon that warm sauce over the top and tuck each one into a soft roll.

Pro Tips

• Don’t overwork the beef when mixing; a light touch keeps the patties juicy.
• Press a shallow dimple into the center of each patty so it cooks flat instead of doming.
• Let the sauce reduce until it coats the back of a spoon for the best cling.

Variations

• Stir a splash of Worcestershire or a spoonful of brown sugar into the sauce for more depth.
• Top with grilled pineapple rings for a Hawaiian-style burger.
• Melt a slice of sharp cheddar over each patty before saucing.