Mesquite BBQ Burger
This mesquite BBQ burger puts the barbecue sauce inside the patty instead of on top of it. Tomato paste, molasses, mustard, and cider vinegar are mixed straight into the ground chuck, so every bite tastes sweet and tangy. A rub of garlic, pepper, and mesquite smoke powder adds a grilled-over-wood note even if you cook on a plain gas grill. The thumb dent keeps the patties level.
Instructions
Heat your grill to between 500 and 575°F so it is ready before you shape the patties.
In a small bowl, stir together the garlic powder, the mesquite smoke powder, and four heavy pinches each of salt and freshly ground black pepper. Set this seasoning mix aside.
In a mixing bowl, combine the ground chuck with the tomato paste, cider vinegar, molasses, and mustard. Mix until the flavorings are evenly worked through the meat.
Form the meat into patties about ¾ inch thick. Press your thumb into the center of each one to make a shallow dent, which helps the patties stay flat as they cook.
Sprinkle both sides of each patty with the seasoning mix. Lay the patties on the hot grill and turn them often until they are cooked to the doneness you like.
Serve the burgers on buns with whatever cheese and toppings you prefer.
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