Bud's Broiler Burger with Hickory Smoked Sauce
Ingredients
- 2 1/2 pounds ground chuck
- 1/4 cup plus 2 tablespoons Lea & Perrins (Worcestershire sauce), divided
- 1 1/2 cups tomato sauce
- 1 1/2 cups ketchup (I used Heinz, but read that Bud's uses Hunt's)
- 1/4 cup liquid smoke
- 1/4 cup apple cider vinegar
- 1 tablespoon chili powder
- Kosher salt and coarse black pepper to taste
- 6 hamburger buns, lightly toasted
- 1 1/2 cups grated sharp cheddar cheese, for serving
Instructions
In a large bowl, combine ground chuck, 2 tablespoons Lea & Perrins and a generous amount of salt and pepper. Gently shape meat into 6 patties about 1 1/2-inches thick; make a deep thumb impression in the center of each one. Season outside of patties with additional salt and pepper; cover and refrigerate for at least 30 minutes. Meanwhile, make the sauce by combining the tomato sauce, ketchup, liquid smoke, vinegar, chili powder and reserved 1/4 cup Lea & Perrins in a medium saucepan over medium heat. Cook, stirring frequently, until sauce has thickened, 15-20 minutes. Season to taste with salt; keep warm. Prepare grill (preferable charcoal) for direct cooking over high heat. Remove patties from refrigerator and place in center of grill. Cook until the patties begin to sweat on top, about 4-5 minutes. Flip patties over and cook to desired doneness, another 2-4 minutes for medium-rare. Place burgers on the buns and top with grated cheese and hickory smoked sauce. Makes 6 servings.