5 Ingredients or Fewer

The Grilled Lake House Burger

August 21, 2013
3 Ratings
  • Makes 4
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

What You'll Need
  • 1 1/2 pounds 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.

See what other Food52ers are saying.

  • jampot
  • ECMotherwell
  • My Pantry Shelf
    My Pantry Shelf
  • Phillie Filly
    Phillie Filly
  • thirschfeld

10 Reviews

jampot May 17, 2014
Great flavor! Love the Tamari/lemon blend of zingy yumminess. I am actually taking this recipe to the lake house! haha.
Alex D. April 7, 2014
Tamarinsoy sauce// what means tamari? Its the brand?
Can i use any soy sauce?
thirschfeld April 11, 2014
Tamari is soy sauce made without wheat. You can absolutely use regular soy sauce.
ECMotherwell August 31, 2013
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...
Sam August 28, 2013
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.
My P. August 25, 2013
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/2011/09/03/fresh-ground-bacon-burger-with-homemade-bun/
Phillie F. August 23, 2013
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
thirschfeld August 23, 2013
thank you Susan, I hope you enjoy it as much as I do.
Muse August 21, 2013
Sounds absolutely divine...can't wait to try your recipe! Peace, Light and Love.
thirschfeld August 23, 2013
Thank you Muse!