bbq: I make a damn good bbq sauce that I usually rub on the tops of the burgers in the last five minutes of cooking. But I was wondering if it would be better to mix it in with the actual burger. Would that burn it? Any chefs out there know the pros and cons for both?|||Rub it on the last 3 minutes. BBQ sauces have sugar in them. Sugar BURNS over an open flame. I like to taste BBQ sauce, not charcoal and ash remnants.|||Here's my recommendation for the perfect patty (no BBQ involved - hope I don't insult anyone. At my house we add the BBQ as a topping if at all): When making the hamburger, after you put it on the grill, sprinkle seasoning salt, pepper, chili powder, and (here it comes) garlic powder. Try it, it tastes amazing. Then cover (with the lid or whatever. About five minutes after the grill starts smoking, flip the patties and do the same thing. Five minutes after smoke, flip once more and place the patties as close to the fire as possible for about 30 seconds on each side so sear the flavorful goodness in. Serve on a sesame sees bun (the only way to go) and enjoy.|||Con: mixing the sauce in the ground beef will make it way to mushy to put on the grill (think sloppy barbeque joe's) Can't think of a pro. However, if you wanted to put some of the dry seasonings that you use in your sauce into your burger mix as well, that would bring some of the flavor inside the burger, too.|||It's a matter of taste, and preference. If adding to the mixture before cooking, be careful and don't add much as it will get mushy and hard to handle, unless you add some dry, seasoned bread crumbs to help with the moisture. A little (very little) liquid smoke will also add flavor if mixed in before cooking.|||I would add a tablespoon for added flavoring. More then that will make the burgers fall apart. Then baste on the sauce the last 4 or 5 minutes. Now you have me curious. . . .what makes your sauce damn good? Share with all of us:-0|||Give it a shot and see what happens. My guess is that the sugars in the bbq sauce will cause the burgers to burn prematurely, before the meat is cooked thoroughly.|||make meatloaf burgers, use the bbq sauce for the wet ingredient, crackers, egg, spices......|||Either way is good. I love barbecue sauce,especially homemade. It is great on burgers and Roast, JK|||its better to add it near the end of cooking so you can caramelize some of the sauce (it adds so much flavor)|||both.......makes them more moist and the burnt sauce just taste so good.