Marinated Hamburgers Food

THE JUICIEST HAMBURGERS EVER

Steps:

• Shape the ground beef into three patties. Place the patties in a shallow dish.
• Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

MARINATED BURGERS

Steps:

• Mix all ingredients except ground round.
• Shape ground round into patties, 3/4" thick.
• Place in a covered container and pour the marinade mixture over them.
• Cover tightly and refrigerate 12 hours or overnight, turning patties frequently.
• Remove from marinade and sear over high heat to seal in the juices.

MARINATED BURGERS

Steps:

• 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.

BEST HAMBURGER MARINADE

Steps:

• Combine all ingredients except ground beef in a medium bowl. Mix together.
• Add ground beef and use your hands to gently blend marinade into meat.
• Be careful not to handle too much or meat will become tough.
• Form ground beef into four equal sized (1/4 pound) round patties. Flatten patties so they're bigger than the buns.
• Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)
• Cover patties and let marinade in refrigerator for at least one hour.
• Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

MARINATED HAMBURGERS

Steps:

• Put 6 patties on a flat, nonreactive baking dish. Place a bay leaf under each burger and sprinkle the garlic over them.
• Stir the wine, lemon juice, vinegar and oil together and pour over the patties. Sprinkle with salt and pepper to taste. Cover and refrigerate, turning the burgers several times, for at least 3 hours. Half an hour before cooking, remove the bay leaves and drain the patties on paper. Grill, broil or fry in a hot cast-iron skillet, 3 to 6 minutes per side. Serve on warmed rolls.

MARINATED FROZEN HAMBURGERS

Steps:

• Place all ingredients in a zip lock bag, marinade 2-8 hours.
• Grill as desired.

KOREAN-INSPIRED BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
• For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
• To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
• Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
• Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.

STEAK AND CHOP BURGER

Steps:

• 1. Mix ground beef and ¼ cup of the marinade in medium bowl until well blended. Shape into 4 patties.
• 2. Grill burgers over medium heat 5 to 7 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices during last 1 minute of cooking. Meanwhile grill vegetables 5 to 10 minutes or until tender, turning occasionally and brushing with remaining ½ cup marinade.
• 3. Slice mushrooms and pepper into thin strips. Serve with burgers on rolls.