Dale-Burgers

The barbecue sauce mixed straight into the meat is the move. It seasons the patties from the inside, not just the surface, and gives the burgers a sweet-tangy backbone you’d otherwise have to chase with a heavy slather after grilling. Cayenne and Lawry’s seasoned salt add the heat and savory depth.

Two eggs work as a binder for two pounds of ground beef, which keeps the patties from cracking apart on the grill. This matters more than usual when you’re working with sauce-soaked beef, the extra moisture wants to break the patty if you skip the binder.

Form the patties slightly larger than the bun, they shrink as they cook. Press a small dimple into the center of each one, this stops the patty from doming up into a ball as the meat contracts.

Pro Tips

• Don’t overwork the meat, mix just until everything is incorporated, the burgers go tough if you knead them.
• Get the grill screaming hot before the burgers go on, the sugar in the barbecue sauce will char beautifully and lock in juices.
• Salt the patties just before they hit the grill, salting earlier draws moisture out of the meat.
• Pull at 135°F (57°C) for medium and rest five minutes, carryover finishes the cook to a juicy 140°F (60°C).

Variations

• Top with sharp cheddar and crispy bacon for a loaded backyard classic.
• Stir 2 tablespoons of finely chopped fresh jalapeno into the meat for fresh heat in place of dried cayenne.
• Swap regular barbecue sauce for a smoky chipotle version for a deeper, smokier patty.