Prep 20 mins
Cook 10 mins
We eat a lot of hamburgers during racing season. I get tired of the "same old" burgers. When I came across this recipe, my family really enjoyed it. I sometimes double the recipe and freeze the burgers also. Time does not include marinating time.
- 1 1⁄2 lbs ground beef
- 1⁄4 cup vegetable oil
- 1⁄4 cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 2 garlic cloves, minced
- 1⁄4 teaspoon pepper
- 6 hamburger buns, split
- 6 leaves lettuce, and (optional)
- tomatoes, slices (optional)
- Shape meat into six patties and place in a shallow dish.
- In a bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper.
- Set aside 1/4 cup for basting and refrigerate.
- Pour remaining marinade over the patties.
- Cover and refrigerate for at least 3 hours.
- Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until meat juices run clear, basting with reserved marinade.
- Serve on hamburger buns with lettuce leaves and tomato slices if desired.
Nice tasting hamburgers. Made recipe as is. I will try again in the spring when the weather warms up. Made for 1-2-3-4 hit wonders.
We didn't see this as distinctly "Asian", aside from the use of soy sauce, but the burgers were very good and hit the spot for dinner! There didn't seem to be enough marinade to cover the patties called for in the recipe, so I shuffled them a couple of times. Made for Please Review My Recipe 2008.
Myself and the two older kids really liked these as a change from regular burgers. The youngest ones didn't care for them and just wanted plain ones with the toppings they like. I will try these again when it is warm enough to grill as I am sure they will be better that way. The marinade sauce tasted wonderful.