Bar-B-Q Burgers

My image

From the ’40s through the ’60s, burgers baked in sauces, or pan-sauteed with interesting mix-ins were unflaggingly popular. Newspaper-published celebrity versions—such as Bette Davis’ “Baked Hamburgers De Luxe” in a Creole sauce, and Andy Griffith’s cheddar, herb and garlic-studded burger, which was basted with sherry for an hour, come to mind. I can’t say I like baked /sauteed burgers as much as my grilled standard, but some I’ve tested are pretty good. This 1948 Burger Bar-B-Q, for example, has a very tasty hot sauce.

Makes nine burgers

For burgers Ingredients

  • 1 ½ lbs ground beef
  • 1 tsp salt
  • ¼ tsp fresh ground pepper
  • 1 tsp celery salt
  • 2 Tbsp finely chopped onion
  • 1 beaten egg
  • 1 cup milk
  • 1 cup soft bread crumbs
  • Onion, nine slices

For Bar-B-Q hot sauce Ingredients

  • ½ cup chopped onion
  • 1 Tbsp vegetable oil
  • 6-oz can (2/3 cup) tomato paste
  • 1 clove garlic, chopped
  • 1 Tbsp green bell pepper, chopped
  • 1 Tbsp sugar
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • 2 tsp Tabasco sauce
  • 1 Tbsp Worcestershire sauce
  • 1 ½ Tbsp chili powder
  • ¼ cup lemon juice
  • 1 cup water


  1. Preheat oven to 350. Combine burger ingredients. Shape into 1-inch-thick patties and place in 8-inch square shallow baking dish or pan. Top each patty with slice of onion.
  2. Combine all sauce ingredients. Simmer for 15 minutes and pour hot sauce over meat.
  3. Bake in 350 degree oven one hour, basting frequently.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

66 − 58 =