Steak And Burger Marinade Food

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.

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.

STEAK AND BURGER MARINADE

Steps:

• Pour over burgers or steaks and let sit in refrigerator for 1 hour. (Roughly the time it takes to watch that Sopranos episode you missed on HBO On Demand) You can even mix a little into the burger while forming patties.
• Cook over hardwood charcoal fire. Grill should be hot enough to sear outside quickly.

CABERNET STEAK AND MUSHROOMS

Steps:

• Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms.
• Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
• Preheat a grill to high heat.
• Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving.
• Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer the steaks and mushrooms to the platter and drizzle with the sauce.

TERIYAKI STEAK BURGERS

Steps:

• Combine marinade, sweet chilli sauce, 1 tbs oil, 1 tbs golden syrup and ginger in ceramic dish.
• Add steaks, turn to coat and marinate in refrigerator 2 hours or longer.
• Place onions in microwave safe bowl. Cover with lid and microwave on high for 3 minutes. Stir after 1 1/2 minutes. Stir through remaining syrup. Season with salt and pepper and set aside.
• Preheat bbq plate until hot.
• Grease plate with remaining oil.
• Add onions, tossing for 3-5 minutes until golden brown. Transfer to plate and keep warm.
• Cook steaks until cooked to your liking.
• Arrange lettuce leaves amd carrots on rolls, top with 2 pieces steak and onions.
• Serve with potato crisps.
• A real kids meal! Both big and small.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

STEAK BURGERS

Steps:

• Mix ground beef and Montreal steak seasoning together in a bowl. Form mixture into 4 patties.
• Preheat grill for medium heat and lightly oil the grate. Grill patties until browned, 5 to 6 minutes per side.
• Serve grilled patties on hamburger buns.