This recipe started out of necessity because we don't own a grill, but I'm sure they would cook on the grill just fine. The ingredients listed are important but not set in stone either, we rarely make the same recipe twice. A little more of this or less of that is totally fine, and adding the pepper, garlic, and onion flakes is more of a personal preference than anything else. The "Kalbi" marinade used for the glaze is a Korean BBQ sauce found in most grocery's international isle.
I do most of the mixing and patty slapping. Jessie gets on my case because I love a giant burger and I get carried away, but she won't make her own because she doesn't like handling raw meat.
It's important to note that while this makes a damn fine burger, I often take the leftovers and roll them into meatballs for the next day. If you add more breadcrumbs you could turn it into a sweet meatloaf as well!