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A double decker hamburger on a toasted bun with cheese, onions, tomato and lettuce
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5 from 10 votes

Marinated Burgers

A juicy and flavorful burger that tastes like a great steak!
Prep Time15 mins
Cook Time15 mins
Marinating4 hrs
Total Time4 hrs 30 mins
Course: Grilled, Main Course
Cuisine: American
Keyword: beef, dinner, grilling, main course
Servings: 6
Calories: 581kcal
Author: Tricia


  • 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

Optional Toppings:

  • 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.


  • 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.
Nutritional information is estimated and may vary depending on the products used.


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