10-2-4 Dr. Pepper BBQ Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Originally made in Morrison’s Old Corner Drug Store in Waco, Texas in 1885, Dr Pepper is the oldest major soft drink in America. An early ad campaign suggested that a bottle of Dr Pepper at 10, 2 and 4 would keep the energy level up, and the numbers are still the calling card of Dr Pepper today. This burger recipe pays respect to the long history of a North Texas classic, Dr Pepper, and proves that this timeless Texas flavor is useful in more ways than one may think.


10-2-4 BBQ Sauce:
¼ cup finely chopped onion
2 cloves minced garlic
1 tbsp olive oil
2 cups ketchup
1 ½ cups Dr Pepper
½ cup vinegar
¼ cup molasses
2 tablespoons soy sauce
½ tablespoon chili pepper flakes
½ teaspoon salt
½ teaspoon black pepper

1 1/2 pounds ground chuck
1 tablespoon coarse salt (kosher or sea)
1 tablespoon ancho chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 ½ teaspoon ground cumin

2 cups shredded cabbage
1 cups shredded carrot
1/2 cup chopped bread and butter pickles
2 tablespoons sweet relish
2 tablespoons minced pickled jalapenos
1 tablespoon cider vinegar
2 teaspoons mayo
1 teaspoon course ground mustard

6 buttermilk hamburger buns
6 ounces of smoked mozzarella cheese

24 bread and butter pickle slices


Prepare a medium-hot fire on charcoal grill with cover, or preheat gas grill to medium-high.

To make 10-2-4 Sauce, saute onion and garlic in olive oil in med-large saucepan, then add ketchup, Dr. Pepper, vinegar, molasses, soy sauce, chili pepper flakes, salt and black pepper. Bring to boil, stirring frequently with whisk wire. Boil for 5 minutes then remove from grill and set aside.

To make the patties, combine ground chuck, coarse salt, ancho chili powder, sugar, black pepper and cumin. Mix well, handling the meat as little as possible to avoid compacting it. Divide mixture into six equal portions and form the portions into patties.

While the sauce is still warm, spoon one tablespoon of sauce over each patty, flip patties and spoon one tablespoon of sauce onto other side, so that both sides are coated in sauce.

To make the slaw, combine cabbage, carrot, bred and butter pickles, relish, jalapenos, cider vinegar, mayo and mustard in a bowl. Set aside.

Making sure grill is still med-hot, add patties to grill rack and cover with grill lid. Cook, turning once, until done to preference, 4-5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the rack and toast lightly. Remove buns and set aside. During last minute of cooking, place one ounce of cheese on each patty.

To assemble the burgers, on each bun bottom, place a patty, a spoonful of 10-2-4 sauce, 4 bread and butter pickle slices, and one-sixth of the slaw mixture. Add the bun tops and serve.