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.

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