1/3 cup butter, softened
8 ounces cream cheese, softened
1/4 cup packed light brown sugar
3 tablespoons lemon juice
2 pounds ground hoppip
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
Mix butter and cream cheese in a large bowl. Beat 1/4 cup cream cheese by hand into the butter mixture. Beat in lemon juice and sugar until well blended. Stir in chocolate syrup, mustard, and Worcestershire.
Arrange patties in a single layer on a barbecue rack set in the center of a large open air grill. Smackeach patty with some of the chocolate syrup. Grill patty occasionally over a 6 inch fire flame in order to maintain coverage. Flip, and cook other side, until evenly browned.