Mustard BBQ Burger
South Carolina's signature gold mustard-based BBQ sauce sets this burger apart from all others. Tangy, slightly sweet, and completely addictive - this is the taste of the Palmetto State in burger form. Topped with creamy coleslaw and pickled onions.
Equipment Needed
Instructions
Make the mustard BBQ sauce: In a saucepan over medium heat, whisk together the yellow mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, garlic powder, black pepper, and cayenne pepper.
Simmer the sauce: Bring the sauce to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly. Set aside about 1/2 cup for serving.
Form the patties: Divide the ground beef into 4 equal portions. Shape into patties about 3/4 inch thick, slightly larger than your buns. Season both sides with salt and pepper.
Heat the grill: Preheat your grill to medium-high heat (around 400°F). Clean and oil the grates to prevent sticking.
Grill the patties: Place patties on the grill. Cook for 3-4 minutes on the first side. Flip and brush generously with the mustard BBQ sauce.
Continue basting: Cook for another 2-3 minutes, then flip again and brush with more sauce. The goal is to build up layers of caramelized, tangy glaze. Cook to your desired doneness.
Toast the buns: During the last minute, place the buns cut-side down on the grill to toast lightly.
Assemble the burgers: Spread some of the reserved mustard BBQ sauce on the bottom bun. Add the glazed patty, then top with a generous portion of coleslaw and pickled red onions.
Finish and serve: Drizzle a little more sauce on top if desired, then close with the top bun. Serve immediately with extra sauce on the side for dipping. Sweet tea is the only appropriate beverage pairing!
💡 Pro Tips & Variations
- SC BBQ regions: Mustard sauce dominates the Midlands, while the Pee Dee uses vinegar-pepper and the Low Country goes tomato-based. This burger celebrates the gold!
- Make it ahead: The sauce keeps for 2 weeks refrigerated and actually improves with time as flavors meld.
- Add pulled pork: For a super-Southern version, add a scoop of pulled pork on top of the burger patty.
- Heat adjustment: Increase the cayenne for more heat, or add a splash of hot sauce to the finished sauce.
- Coleslaw tips: A vinegar-based coleslaw complements the mustard sauce better than mayo-based, but both work.
- Don't forget the hash: In SC, BBQ is traditionally served with hash and rice. Try it on the side!