Cathy's Barbecued Meat Patties
Submitted by barbh
Thick grilled beef patties loaded with soy sauce, green pepper, and egg, basted with a tangy ketchup-brown sugar-Worcestershire glaze. A step up from ordinary burgers.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minThese aren’t your regular backyard burgers. The patties themselves are seasoned with soy sauce, ketchup, green pepper, and a splash of half and half mixed with cornstarch that keeps them juicy and holds them together on the grill.
But the real game-changer is the basting sauce: ketchup, brown sugar, Worcestershire, lemon juice, and a dash of hot sauce, brushed on as the patties sizzle over the coals.
Each turn on the grill builds another sticky, caramelized layer of that sweet-tangy glaze.
Serve them on buns or skip the bread entirely and pair with fries for a hands-and-fork kind of meal.
Pro Tips
- Form the patties thick. The cornstarch and cream mixture keeps the insides moist even with a well-charred exterior.
- Baste early and often as you flip. Each coat adds more lacquered flavor.
- Make extra basting sauce. It doubles as a dipping sauce for fries.
Ingredients
Directions
Stir to blend well.
Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion.
Add green pepper, soy sauce, and ketchup.
Mix half and half and cornstarch.
Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties.
Place patties on preheated barbecue grill.
Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning.
Grill 12 to 15 minutes total or to your liking- time depends on how well you like your meat done.
Serve meat patties on hamburger buns, if you like, or with French Fries.
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