Prep 20 mins
Cook 15 mins
Make a hamburger with a nice crust on the outside but still is juicy on the inside. These burgers are great on the grill, but will come out just as well fried in a pan on you're stove top. Enjoy.
- 3 lbs ground chuck
- 1⁄3 cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄3 cup flour
- 12 hamburger buns
- Add your ground, soy and worcestershire sauce to a large bowl and mix by hand a few times.
- Mix your dry ingredients together and add to your ground mixture. Mix by hand until well incorporated. I usually flip the meat over in the bowl a few times because the flour will lay in the bottom.
- Make your burgers a little larger in diameter than your buns.
- Important step: When you are finished making the burger push you're index finger thru the middle of it up to the middle knuckle to make a small hole. This hole will fill in as the burger cooks (shrinks). You're burgers will be nice and flat and not rise up in the middle like little saucers when finished.
- Cook on a medium/high grill direct heat or in a pan over medium heat for approximately 6 to 8 minutes per side depending on how well you like your burgers done.
- Serve with toppings of your choice. We usually put cheese on our burgers then nuke them for 30 seconds to melt the cheese before we add the rest of our toppings.