Barbecued Meat Patties

These aren’t your basic backyard burgers. The patties themselves are seasoned with soy sauce, ketchup, green pepper, and a splash of half-and-half mixed with cornstarch that binds everything together and keeps the meat incredibly juicy on the grill.

The real star is the basting sauce. Ketchup, brown sugar, Worcestershire, lemon juice, and a dash of hot sauce cook down into a sticky, tangy-sweet glaze that builds up in layers as you brush and flip. Each coat caramelizes on the hot grill, adding more flavor and a gorgeous burnished surface.

Make the patties thick. Thin ones dry out fast over direct heat, especially when you’re basting and flipping multiple times over 12 to 15 minutes.

Chef Tips

• Mix the cornstarch into the half-and-half before adding it to the meat. This distributes it evenly and prevents starchy pockets in the patties.
• Oil the grill grates before cooking. The sugar in the basting sauce will stick to a dry grate and tear the patties apart when you flip.
• Start basting after the first flip, once the bottom has set and developed a crust. Basting too early softens the surface before it’s had a chance to sear.
• Let the patties rest two minutes off the grill before serving. The juices redistribute and the basting sauce sets up slightly.

Variations

• Swap ground beef for ground turkey or pork and adjust grilling time accordingly.
• Add a tablespoon of Dijon mustard to the basting sauce for a sharper, tangier glaze.
• Skip the buns and serve the patties over rice with extra basting sauce drizzled on top.