The Classic Hickory Smoked Barbecue Burger

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Serving size:4
The Classic Hickory Smoked Barbecue Burger

People talk about “thirty-minute meals,” and I’m thinking, “I can make a delicious dinner in ten.” And this is how:

Note that I like a big, juicy burger: If you don’t, instead of four big burgers, make six smaller ones. Either way, don’t handle the meat too much: The looser it is packed, without falling apart, the juicer the burger becomes. You want to just combine it with the mustard and the rub so that the flavors are worked in properly, but don’t over-handle it or you’ll get a tough burger. Have a light touch, move quickly, and you’ve got yourself dinner.

Barbecue Burger

  • 11/2 lb ground beef, preferably ground chuck with at least 20% fat, at room temperature
  • Lettuce, tomato, and any other toppings you like
  • 3 tbsp Only Sauce**
  • 2 tbsp unsalted butter, melted
  • 4 hamburger buns, split
  • freshly ground pepper
  • salt
  • 1 tbsp Only Rub*
  • 2 tsp Dijon mustard
  1. Heat a charcoal grill or gas grill to medium-high heat.
  2. In a medium bowl, combine the beef with the mustard and rub, gently kneading into 4 to 6 equal patties, about ¾ inch thick each. Season the burgers very generously with salt and pepper and transfer to a plate lined with plastic wrap. Brush the cut sides of the buns with the melted butter.
  3. Grill the burgers directly on the grill for about 10 minutes, turning once, for medium. Move the burgers away from the heat to rest on a warm (but definitely not hot) part of the grill and grill the cut sides of the buns for about 1 minute, until toasted.

Makes 4-6 burgers

    Only Rub*

    • 2 tsp cayenne pepper
    • 2 tbsp freshly ground black pepper
    • 2 tbsp kosher salt
    • 2 tbsp garlic powder
    • 2 tbsp onion powder
    • 2 tbsp mustard powder
    • 2 tbsp chili powder
    • 1 cup packed light brown sugar

    In a large  bowl, combine all the ingredients. Stir thoroughly to combine. You can store this rub in an airtight container for up to 1 year.

      Only Sauce**

      • 2 tbsp freshly ground black pepper
      • 2 tbsp kosher salt
      • 2 tbsp maple syrup
      • 2 tbsp honey
      • 1/4 cup packed dark brown sugar
      • 2 tbsp Worcestershire sauce
      • 2/3 cup cider vinegar
      • 2 tbsp paprika
      • 2 6-ounce cans tomato paste
      • 2 tbsp garlic powder
      • 2 tbsp onion powder

      Combine all of the ingredients in a blender and  pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the  pan  from the  heat. Use the  sauce immediately as you like, or, if reserving for a later use, allow  the  mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year.