Vintage Barbecue Burgers Recipe | Old-Fashioned BBQ Burgers with Sauce
Juicy old-fashioned barbecue burgers with a tangy-sweet homemade sauce, seared hot for a caramelized edge and stacked on toasted buns with classic fixings. Simple steps deliver nostalgic cookout flavor at home.
Ingredients
Ingredients
- 2 pounds ground beef (80/20)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 3/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon molasses (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 brioche or potato burger buns
- 6 slices cheddar or American cheese (optional)
- Sliced dill pickles
- Thinly sliced red onion
- Crisp lettuce leaves
- Tomato slices
- Soft butter or oil for toasting buns
- Oil for grill grates or skillet
Instructions
Instructions
- Whisk ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, cayenne, salt, and pepper in a small saucepan.
- Simmer the sauce over medium-low heat, stirring often, until slightly thickened and glossy, about 6 to 8 minutes, then adjust seasoning to taste and set aside.
- Combine ground beef, kosher salt, black pepper, onion powder, garlic powder, and Worcestershire sauce in a large bowl and mix gently just until combined.
- Divide the beef into 6 equal portions, shape into 3/4-inch thick patties, and press a shallow dimple in the center of each.
- Refrigerate the patties for 15 to 20 minutes while you preheat the grill or skillet.
- Preheat a grill to medium-high heat and oil the grates, or heat a cast-iron skillet over medium-high with a thin film of oil.
- Cook patties 3 to 4 minutes, flip, brush tops with barbecue sauce, and cook 2 to 3 minutes.
- Flip again, brush with more sauce, and cook about 1 minute longer; add cheese during the last minute if using and cook to desired doneness.
- Butter the cut sides of the buns and toast on the grill or in the skillet until golden.
- Spread a thin layer of barbecue sauce on the bottom bun, add lettuce and tomato, place the burger on top, then add pickles and red onion, brush the patty with a little extra sauce, and cap with the top bun.
Notes
Target doneness: medium 135–140°F, medium-well 145–150°F; for safety cook to 160°F. Make the sauce up to 2 weeks ahead and refrigerate. For lean beef, add 1 tablespoon olive oil to the mixture. Variations: add bacon and smoked gouda, caramelized onions with Dijon, chipotle in the sauce, maple-bourbon twist, or use turkey/bison and monitor doneness. Always toast buns to prevent sogginess.