Barbecued Hamburger Patties

Before backyard grilling became standard, “barbecue” often meant braised in a tangy sauce on the stovetop. This recipe is that tradition. Beef patties get browned in a skillet, cooked through on low, drained of excess fat, then finished in a ketchup and chili sauce that simmers around them for 15 minutes.

The fat-draining step matters. It removes the rendered grease that would make the sauce oily and prevent it from clinging to the patties. After draining, the sauce goes over the browned patties and reduces as it simmers, thickening and concentrating around the meat.

Chili sauce gives this more complexity than a plain ketchup-and-sugar combination. It adds vinegar, spice, and vegetable undertones that ketchup alone doesn’t provide. Lemon juice keeps the whole thing from getting too sweet.

Serve with the sauce spooned generously over each patty.

Kitchen Tips

• Brown the patties at medium-high heat and don’t move them until they release naturally from the pan. This builds a proper crust.
• Drain off fat before adding the sauce, not after. Adding the sauce to a fatty pan dilutes it immediately.
• Keep the simmer gentle. A rolling boil toughens the meat in the final 15 minutes.

Variations

• Add a teaspoon of Worcestershire sauce to the skillet sauce for more depth.
• Serve over rice or with mashed potatoes to soak up the extra sauce.
• Use a mix of ground beef and ground pork for a slightly richer, more flavorful patty.