The Grilled Lake House Burger

By • August 21, 2013 • 9 Comments


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Author Notes: This is my burger mix. I bump up the umami just for good measure. It pays handsomely in the end. Make a build your own burger platter with lots of fresh stuff. I like Bibb lettuce, fresh cucumbers, pickles, fat slices of homegrown tomatoes, grilled red onion, cheeses of all kinds, and of course condiments like ketchup and whatnot. On a serious note, butter and grill those buns! It is the touch that makes all the difference.thirschfeld

Makes 4

  • 1 1/2 pound ground chuck
  • 3 tablespoons tamari soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh squeezed lemon juice
  • Buttered buns and assorted toppings, for serving
  1. Combine all the ingredients in a mixing bowl. Using your clean hands, mix the ground beef until it is very well combined and all the ingredients are well distributed.
  2. Form four 6-ounce patties. I season them with a little more salt and black pepper a few minutes before I put them on the grill -- your call.
  3. Set up your grill. Light it and grill the burgers over medium-high heat. Once they are cooked to the temperature to which you feel comfortable and they are caramelized nicely on both sides, serve them hot.

Comments (9) Questions (0)

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14 days ago Alex d

Tamarinsoy sauce// what means tamari? Its the brand?
Can i use any soy sauce?
Thanks

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10 days ago thirschfeld

Tamari is soy sauce made without wheat. You can absolutely use regular soy sauce.

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8 months ago ECMotherwell

Thank you, thirschfeld -- we made these burgers tonight for a Labor Day feast, and man, they are delicious!! And yes, buttered buns all the way...

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8 months ago Sam

Im a burger freak. Try not season the meat until after you grilled it. This leaves the inner side of the meat to take more flavour of the sauce.

Karen_and_amy

8 months ago My Pantry Shelf

Tom,
Thanks for the recipe. We made the burgers tonight and loved the flavor! I never would have thought of the lemon juice, but we really enjoyed the brightness it lent. I will be making burgers like this again. Regarding the buns, I couldn't agree more that they must be toasted.
When I am feeling really indulgent, I love to grind bacon into the burger meat. I wrote about that process and our go-to buns here: http://mypantryshelf.com...

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8 months ago Phillie Filly

Tom, I am absolutely using this recipe for my weekend burger meal. I do believe you when you say this is the best recipe ever for burgers...I would think the soy sauce gives a touch of unami to the burger. Please keep posting and blogging Tom. I have thanked you once before on your Bona Fide Food site and I would like to thank you on Food52 for your insightful and spot on posts. Best regards, Susan

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8 months ago thirschfeld

thank you Susan, I hope you enjoy it as much as I do.

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8 months ago Muse

Sounds absolutely divine...can't wait to try your recipe! Peace, Light and Love.

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8 months ago thirschfeld

Thank you Muse!