Barbecued Meat Patties

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbecued Meat Patties to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbecued Meat Patties, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/4 pounds Ground meat
• 1 Egg
• 2 tablespoons Finely chopped onion
• 1 tablespoon Soy sauce
• 1 tablespoon Tomato ketchup
• 2 tablespoons Half-half
• 1 tablespoon Cornstarch
• -----SNAPPETIZERSY BASTING S-----
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• 1/2 cup Ketchup
• 1/4 cup Water and
• 1 tablespoon Lemon juice.
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• 1 tablespoon Brown sugar
• 1 tablespoon Worcestshire sauce and a
• 1 dash Hot pepper sauce.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Stir to blend well

Step 2: Technique & Execution

Add dash salt and black pepper

Step 3: Technique & Execution

In a large mixing bowl, combine ground meat, egg and onion

Step 4: Technique & Execution

Add green pepper, soy sauce, and ketchup

Step 5: Technique & Execution

Mix half and half and cornstarch

Step 6: Technique & Execution

Add to meat mixture, mixing to blend well