North Carolina Burgers

The secret ingredient in these Carolina burgers is applesauce. A full cup mixed into five pounds of ground chuck keeps the patties ridiculously juicy on the grill while adding a subtle sweetness that plays against the Worcestershire sauce and hot pepper sauce. It’s an old Southern trick that works better than you’d expect.

Onion soup mix handles the seasoning in one shot: dried onion, salt, and savory depth all in a packet. Cracker crumbs bind everything and help the patties hold their shape without making them dense. The key is mixing lightly. Overworking ground beef squeezes out the fat and you end up with tough, dry pucks instead of juicy burgers.

Grill these over medium-high heat (or medium-hot charcoal) and let the fat drip and flare for a little char on the outside while the applesauce-moistened interior stays tender.

Pro Tips

• Mix lightly with your hands, just until combined. Heavy mixing compacts the meat and ruins the texture
• The applesauce adds moisture, so these patties may be slightly softer than plain beef. Chill them for 30 minutes before grilling if they’re hard to handle
• Medium-high heat gives you a good sear without burning the natural sugars from the applesauce
• This is a big-batch recipe. Form and freeze extra patties between sheets of wax paper for later

Variations

• Swap applesauce for mashed ripe banana for a different fruit-in-burger approach
• Add sharp cheddar slices in the last minute of grilling for a Carolina cheeseburger
• Top with coleslaw and a vinegar-based Carolina BBQ sauce for the full North Carolina experience