A juicy and flavorful burger that tastes like a great steak!
- 1 tablespoon brown sugar packed
- 2 tablespoons vegetable oil (canola or olive oil work well too)
- 2 tablespoons balsamic vinegar
- 2 tablespoons low sodium soy sauce
- ½ teaspoon ground mustard
- 1 tablespoon fresh ginger grated
- 1 teaspoon seasoned salt like Montreal Steak
- 1 teaspoon fresh ground black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic peeled and sliced
For the burgers:
- 2 ¼ pounds ground beef 80% to 20% fat ratio (you can also use lamb, pork or any combination)
- 6 hamburger buns buttered and toasted
- bacon, cheese, lettuce, tomato, pickles, onion, mayonnaise, ketchup, etc.
Divide the ground beef into 6 equal portions, 6-ounces each. Form into 5-inch wide patties with a deep indention 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. Turn the burgers then cover with plastic wrap. Refrigerate for at 1 to 4 hours (or longer if desired) turning at least once.
When ready to cook, remove the burgers from the refrigerator and allow them to come to room temperature for 30 minutes before grilling.
Clean the grill grates with a wire brush. Oil the grates with paper towels soaked with vegetable oil.
Heat a gas grill to 325-350°F. If you don't have a thermometer, heat on high until hot, then reduce the heat to medium before adding the burgers. Using tongs, carefully oil the grilling surface again thoroughly.
Grill the burgers until cooked through, about 7-9 minutes on each side.
Allow the hamburgers to rest 5 to 10 minutes before serving.
Nutritional information is estimated and may vary depending on the products used.
- Don't overwork the ground beef. Form burgers firmly but not too tight.
- Make a deep indention in the middle of each patty. This insures the middle will cook evenly as the burgers puff up.
- Don't sear the burgers over hot flames. Cook more evenly over the hot portion of your grill.
- Don't 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.
Calories: 581kcal | Carbohydrates: 24g | Protein: 34g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 370mg | Potassium: 542mg | Fiber: 1g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 5mg