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Balsamic Vinegar Marinade Burgers

This recipe is really my recipe for flank steak marinade. Most people are now opting for leaner cuts of beef. Unfortunately, when you use a leaner cut of beef for a burger, you lose a lot of flavor and it tends to become tough after cooking. After all, it's the fat in beef that makes it taste great and moist. So this recipe uses a lean cut of beef but boosts the flavor and the moisture with the marinade. Use inexpensive balsamic vinegar. You don't want to be using your $60/bottle  for this recipe.


1/2 cup ketchup
1 cup “cheap” balsamic vinegar
4 tbsp oil
4 tbsp soy sauce
2 tbsp Worcestershire Sauce
2 tbsp Dijon mustard
2 tsp salt
2 tsp pepper
½ tsp garlic powder
2 tsp Accent (Opt.)
1 1/2 pounds 7% (or less) freshly ground chuck


1. Place all ingredients except meat in a blender and blend until thoroughly mixed, about 30 seconds. Set aside. 2. Using wet hands, divide the meat into four equal portions and form into patties about 3/4 inch thick at the edge and 1/2 inch at the center. 3. Divide the marinade in half, reserving 1/2 for drizzling. Marinate the burgers in the remaining marinade for at least 1 hour in a baking dish or ziplock bag. Longer is better, even overnight. If necessary, turn bag over or flip patties halfway through the marinating process to ensure that all of the patties come in contact with the marinade. 4. Remove patties from marinade and discard marinade. Grill patties to desired state of doneness. Drizzle with reserved marinade if desired.


I have cooked 7% lean patties to 190 degrees internal temp and they still came out moist and delicious. Bon Appetite!!