Brooklyn Beer Chili Burgers with Smoky BBQ Sauce
I made my Brooklyn Beer Chili Burgers with Smoky BBQ Sauce and served that with Double-Baked Crazy-Crisp Oven Fries (page 50) and Horseradish Sour Cream Sauce (page 208).
- 2 pounds ground beef chuck
- 1/4 cup Worcestershire sauce
- 1 teaspoon dried marjoram or Mexican oregano
- 1 teaspoon dried thyme
- 2 tablespoons ancho chile powder
- 1/2 cup Brooklyn Ale or other beer of choice
- Grill seasoning such as McCormick Montreal Steak Seasoning, or kosher salt and coarsely ground pepper
- Vegetable oil or olive oil, for drizzling
- Smoky BBQ Sauce (page 90)
- 4 burger rolls, split
- My Sweet and Spicy Pickles (page 80)
- Oil and vinegar slaw (page 21)
Heat a large cast-iron pan, griddle, or grill pan over medium-high to high heat. In a large bowl, combine the beef, Worcestershire sauce, marjoram, thyme, chile powder, and beer; season with grill seasoning or with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump when they cook). Drizzle the patties with oil.
Cook the burgers, flipping once, 10 minutes for medium (adjust the timing for rarer or more well-done burgers). Baste liberally with the barbecue sauce during the last minute of cooking. Serve the burgers on rolls with pickle slices and slaw.