Barbecue Burger

In a small saucepan, whisk together the ketchup, brown sugar, sugar, honey, molasses, mustard, Worcestershire sauce, salt, liquid smoke and pepper. Bring the mixture to a boil. Remove the saucepan from heat. Set aside 1 cup barbecue sauce to serve with the burgers.

In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble the beef over the mixture, and stir well, being careful not to overwork the mixture. Wet your hands, and shape the mixture into six patties. Editor’s Tip: Try not to overpack when forming the patties. Doing so would lead to dense, tough burgers.

Grill the burgers, covered, over medium heat until a thermometer reads 160°, five to six minutes on each side, basting the patties with 1/2 cup barbecue sauce during the final five minutes. Serve the patties on buns with your toppings of choice and the reserved barbecue sauce. Editor’s Tip: One of the most common grilling mistakes is pressing down your burgers as they cook. Pressing down pushes out all the tasty juices and pockets of fat in the burgers, resulting in dry, hockey puck patties. Keep this in mind when you’re learning how to make hamburgers of any kind—not just barbecue burgers!