Best Hamburger Marinade Recipes

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.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

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.