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
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