Based on a Cook's Recipe
A burger with the big beefy flavor and crusty char of a grilled steak. The seasoned butter adds richness to the lean beef.
In about five minutes, intensely flavored and, perfect for serving with the burger, and smearing on the bun, and even mixing into the beef before cooking.
6 tablespoons unsalted butter
2 garlic cloves, minced
2 teaspoons onion powder
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons soy sauce
1 1/2 pounds 80 percent lean ground top round, chuck, any lean ground beef
(grind your own meat if you have the tools it makes all the difference in taste)
For the burgers: Melt butter over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute. Pour all but 1 tablespoon butter mixture into bowl and let cool slightly, about 5 minutes.
Add 4 tablespoons cooled butter mixture and soy sauce to ground beef and gently knead until well combined. Shape into four ¾-inch-thick patties and press shallow divot in center of each. Brush each patty all over with 1 tablespoon steak sauce. Combine remaining 2 tablespoons cooled butter mixture with 2 tablespoons steak sauce; set aside for on the grill.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave burners on high.
Clean and oil cooking grate well. Grill burgers (covered if using gas) until meat registers 120 to 125 degrees (for medium-rare), 3 to 4 minutes per side, or 130 to 135 degrees (for medium), 4 to 5 minutes per side. Transfer burgers to plate, tent loosely with aluminum foil, and let rest 5 to 10 minutes
2 tablespoons tomato paste
2/3 cup beef broth 1/3 cup raisins
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
Meanwhile, add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Next add the, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.