Grilled Burgers with Special Sauce for Dad
Grilled burgers with special sauce for dad come together with a simple, well-seasoned beef patty, melted cheddar, and a tangy, slightly smoky mayo-ketchup-pickle sauce—perfect for Father’s Day or an easy weeknight cookout.
Equipment
- Gas or charcoal grill
- Grill brush
- Tongs
- Wide spatula
- Large mixing bowl
- Small bowl
Ingredients
For the burger patties
- 680 g ground beef, 80/20 80% lean, 20% fat
- 1 1/4 tsp kosher salt use less if using table salt
- 3/4 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Worcestershire sauce
For the special sauce
- 120 g mayonnaise
- 60 g ketchup
- 15 g yellow mustard or Dijon mustard
- 25 g finely chopped dill pickle or dill pickle relish
- 5 ml pickle brine from the pickle jar
- 1/2 tsp smoked paprika or sweet paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt or to taste
- 1/8 tsp freshly ground black pepper
To assemble
- 4 burger buns preferably brioche or soft sesame
- 4 slices cheddar cheese about 80 g / 3 oz total
- 4 leaves crisp lettuce romaine or iceberg
- 1 medium tomato sliced
- 1/4 small red onion thinly sliced into rings
- dill pickle chips optional
Instructions
- Make the special sauce: In a small bowl, whisk together the mayonnaise, ketchup, mustard, chopped dill pickle, pickle brine, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and evenly colored. Taste and adjust, then cover and chill while you prepare everything else.
- Prep the toppings and buns: Slice the tomato and red onion, rinse and dry the lettuce leaves, and set everything on a tray. Split the buns if they aren’t pre-sliced.
- Preheat and prepare the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean the grates with a grill brush, then oil them lightly using tongs and a folded, oiled paper towel.
- Season the ground beef: Place the beef in a large bowl and sprinkle salt, pepper, garlic powder, onion powder, and Worcestershire sauce over the top. Gently mix just until combined; don’t overwork.
- Form the patties: Divide into 4 equal portions (about 170 g / 6 oz each). Shape into patties about 2 cm / 3/4 inch thick and slightly wider than the buns, and press a shallow dimple in the center of each.
- Season the outside right before grilling: Sprinkle a light pinch of extra salt and pepper on each side just before the patties go on the grill.
- Grill the first side: Place patties on the hot grill over direct heat, close the lid, and cook about 3–4 minutes without moving them.
- Flip and grill the second side: Flip with a wide spatula and cook another 3–4 minutes for medium doneness (or to your preferred temperature; many guidelines recommend 160°F / 71°C for ground beef).
- Add the cheese: During the last minute of grilling, place a slice of cheddar on each patty and close the lid to melt. Optional: toast the buns cut-side down on the cooler part of the grill for 30–60 seconds.
- Rest the burgers briefly: Transfer patties to a clean plate or tray and rest 3–4 minutes.
- Assemble the burgers: Spread special sauce on the bottom bun, add lettuce, the rested cheeseburger patty, tomato, onion, and pickles if using. Add more sauce to the top bun and serve right away.
Nutrition
Calories: 720kcalCarbohydrates: 37gProtein: 38gFat: 47gSaturated Fat: 17gCholesterol: 145mgSodium: 1250mgPotassium: 720mgFiber: 2gSugar: 8gVitamin A: 450IUVitamin C: 10mgCalcium: 280mgIron: 5.5mg
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