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Well-Known Member
SH Member
Apr 9, 2020
Dingmans Ferry, PA
I finally came up with a glaze or baste that I really like. It will even elevate a frozen burger haha! I've had it on burgers and sirloin filet so far, and I haven't modified it yet. I typically apply with a brush when the meat is on the grill or just before putting in the oven. We have a small blender and I'll add all ingredients into that and then blend until fully combined (I like to let it sit overnight in the fridge if possible to let all the flavors meld). Evidently this could be multiplied out to make the required amount (I typically double it).

1 tsp minced garlic (fresh or "in water")
1 tsp Worcestershire sauce
1 tsp liquid smoke (replace with Worcestershire if you don't like smoke)
1 tbsp ketchup
1 tbsp olive oil
2 tbsp brown sugar
½ tsp cornstarch (used as an emulsifier)
¼ tsp Black pepper
Actually, made this glaze yet again, but didn't use the blender (just mixed fairly vigorously with a fork). I did fresh ground/mixed burgers (covered in the glaze) in the oven @ 200F (top rack) until 125F, and then turned the broiler on until 140F internal, removed and rested 5 min. I love the grill and the smoker, but these were awesome!