David Hawksworth’s Burger Sauce

We’ll let you in on a little secret. Chef’s don’t eat beef Wellington for dinner every night. They cook just like us—they just do it better. So that’s why we went to the top of the heap, the Hotel Georgia’s David Hawksworth, to help us kick our game up a notch.

  • By David Hawksworth
  • July 16, 2015
Image Author: Clinton Hussey


    500 ml ketchup
    150 ml water
    150 ml apple cider vinegar
    150 ml brown sugar
    100 ml olive oil
    2 tbsp sweet smoked paprika
    2 tbsp ancho chili
    2 tbsp Worcestershire sauce
    ½ tbsp herbes de Provence
    1 tbsp salt
    1 tbsp black pepper
    5 garlic cloves, minced
    1 onion, minced


    1. Sweat onion and garlic till lightly browned.

    2. Add remaining ingredients and cook to desired consistency.

    3. Blend and reserve in fridge.

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