A deliciously juicy home grilled burger that tastes like steak!
Happy Father’s Day to all the wonderful dads out there … both old pros and the new too! What could be more appropriate to serve on Father’s Day than a homemade grilled burger? All the dads I know love burgers, however, I have to admit that hamburgers, ground beef in particular, is not my favorite thing. I love a good steak and would pick that over a burger any day. But, I am happily married to a burger loving man and since he’s the father of my children, I couldn’t resist making him his favorite Marinated Burgers for Father’s Day.
This marinade is not at all overpowering, in fact I believe it enhances the flavor of the meat.
This is a win – win for me because I LOVE the flavor of a marinated burger. We use 80/20 ground chuck so the burger is plenty juicy. Leaner ground beef/sirloin can dry out easily when grilled and we can’t have a dry burger on Father’s Day! We have a few tips when it comes to grilling burgers so be sure to check out the recipe. It may not be a new technique, but it works every time!
These Marinated Burgers are good enough to eat without condiment camouflage.
We used a mild provolone cheese on these burgers but any of your favorites will work well. I like a little mayo and ketchup on my burgers, a fresh slice of ripe tomato and crisp lettuce just seals the deal. Fries and pickles on the side and we are good to go! Oh and don’t forget to butter and toast your bun – it makes all the difference!
A super simple way to ensure your burgers taste amazing and stay juicy!
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 3 cloves garlic, peeled and quartered
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried mustard
- 2 teaspoons grated fresh ginger
- 2 tablespoons low sodium soy sauce
- 1 teaspoon seasoned salt (your favorite steak seasoning)
- lots of cracked black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon Worcestershire sauce
For the burgers:
- 2¼ pounds ground chuck (80% to 20% fat ratio)
- 6 buns, buttered and toasted
- Optional toppings:
- cheese, lettuce, tomato, pickles, onion, mayonnaise, ketchup, etc.
- Divide the ground chuck into 6 equal portions, 6 ounces each. Form into 5-inch wide patties with a deep indentation in the middle. Place in a large shallow, glass baking pan.
- Mix all marinade ingredients together in a small bowl and pour over the burger patties.
- Cover with plastic wrap and refrigerate for at least 1 hour or longer if desired, turning at least once.
- Clean the grill grates with a wire brush.
- Heat gas grill to 325-350 degrees. If you don't have a thermometer, heat on high until hot, then reduce the heat to medium before adding the burgers. Wet a paper towel with vegetable oil and using tongs, oil the grilling surface thoroughly.
- Cook the burgers until until they are cooked through, about 7 minutes on each side.
- Allow the hamburgers to rest 5 minutes before serving.
Make a deep indentation in the middle of each patty. This insures the middle will cook evenly as the burgers puff up.
Do not sear the burgers over hot flames. Cook more evenly over the hot portion of your grill.
Do not smash the burgers while cooking. This pushes all the juicy goodness out and can make the meat dry.
Allow the burgers to rest a few minutes before serving so the juices have time to settle.
Most of all, we hope you’re enjoying a beautiful day and time with your father, if you can. Both our fathers are gone now and we miss them terribly. Our son is enjoying his first Father’s Day today and his name has forever been changed to “Dad.” Our daughter is more than a week late delivering our granddaughter Isabelle. Poor thing – she is way past ready! Such a wonderful time and a beautiful day – hope you can get out and grill something amazing! Finally, thanks so much for stopping by!