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5 from 2 votes

Marinated Burgers

A juicy and flavorful burger that tastes like a great steak!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Grilled, Main Course
Servings: 6
Author: Tricia

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 3 cloves garlic, peeled and quartered
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried mustard
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon seasoned salt, or your favorite steak seasoning
  • lots of cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Worcestershire sauce

For the burgers:

  • 2 1/4 pounds ground chuck, 80% to 20% fat ratio
  • 6 buns, buttered and toasted

Optional Toppings:

  • cheese, lettuce, tomato, pickles, onion, mayonnaise, ketchup, etc.

Instructions

  • 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.

Notes

Do not overwork the ground chuck. Form burgers firmly but not too tight.
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.