Barbecue Burgers

Instead of slathering a burger with barbecue sauce, the sauce ingredients are added directly to the burger here. You can substitute ground pork, chicken, turkey, or a combination, for the beef. No need for ketchup with these burgers.

Serves 6 to 8.

1 bunch scallions, chopped
Grated zest of ½ lemon
Half a 6-ounce can tomato paste
2 to 3 garlic cloves, minced
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 tablespoon chili powder
1 tablespoon Dijon mustard
1 teaspoon black pepper
2½ pounds ground beef
1½ teaspoons kosher salt
2 lemons or limes, quartered

1. Place all the ingredients except the beef, salt, and lemon quarters in a large bowl and mix until combined. Add the beef and mix again. Divide into 6 to 8 patties. (You can cover and freeze the patties for up to 3 months.)

2. Sprinkle with salt. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for 30 seconds between additions. Cook until deeply browned, about 3 to 5 minutes on each side. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)