Barbecue meat patties of a pre-determined weight are formed by an automated process which includes the steps of providing a barbecue sauce including at least 5% of a binder, such as molasses and ketchup, mixing meat with the sauce to form barbecue meat while chilling the meat and sauce to a temperature of 28.degree. F. to 32.degree. F., forming the chilled meat and sauce into patties under a pressure of 70 to 80 psi, and gradually freezing the patties to storage temperature.