Sinkburger Recipe

In a medium bowl combine mayonnaise, ketchup, and yellow mustard. Whisk until smooth.

Add apple cider vinegar, light brown sugar, hickory liquid smoke, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), salt and freshly ground black pepper. Whisk thoroughly to incorporate and dissolve the sugar.

Taste and adjust: add an extra 1/2 tsp sugar for sweetness, a few drops more liquid smoke for stronger smoke, or a pinch more salt if needed. Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. Sauce will keep refrigerated in a sealed container for up to 1 week.

Divide the ground chuck into 4 equal portions (about 4 oz each). Gently form each portion into a round patty about 3/4" thick, making a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Do not overwork the meat.

Season both sides of each patty with kosher salt and ground black pepper just before cooking.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon unsalted butter and let it melt and foam.

Add patties to the pan without crowding (work in batches if necessary). Cook undisturbed for 3 to 4 minutes until a deep brown crust forms on the bottom.

Flip the patties and immediately place a slice of cheddar on each patty. Cook for another 3 to 4 minutes for medium (internal temperature ~160°F/71°C) or until desired doneness. If you prefer, cover the pan for the last minute to help cheese melt.

Transfer cooked patties to a plate and let rest for 3 minutes while you toast the buns and finish assembly.

Slice buns and butter cut sides lightly with the reserved 1 tablespoon unsalted butter.

Toast buns: place buttered cut sides down in a clean skillet over medium heat until golden and crisp, about 1 to 2 minutes. Remove from heat.

Spread 1 to 2 tablespoons of Sink Hickory Sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bottom bun, then a tomato slice, then the rested cheeseburger patty. Top the patty with two dill pickle slices and some thin red onion rings.

Spoon an additional 1 tablespoon of Sink Hickory Sauce onto the top bun and close the burger.

Serve the Sinkburger immediately with extra sauce on the side. Makes 4 burgers.