Best 7 Steak And Burger Marinade Recipes

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Are you craving a mouthwatering steak or a juicy burger that tantalizes your taste buds? Look no further! In this comprehensive guide, we've gathered the most delectable steak and burger marinade recipes that will elevate your grilling game to new heights. From classic and timeless flavors to unique and adventurous blends, we've curated a collection of marinades that cater to every palate. Whether you prefer a tender and savory steak or a succulent and flavorful burger, our recipes will transform your ordinary grilling experience into an extraordinary culinary adventure. So, prepare to embark on a taste-bud journey as we unveil the secrets to creating the perfect steak and burger marinade.

Let's cook with our recipes!

QUICK-AND-EASY STEAK MARINADE



Quick-and-Easy Steak Marinade image

This is a quick-and-easy marinade recipe for steaks.

Provided by Little Frenchy

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 4h30m

Yield 2

Number Of Ingredients 11

2 (8 ounce) boneless rib-eye steaks
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch Montreal steak seasoning, or to taste
⅓ cup extra virgin olive oil
⅓ cup Worcestershire sauce
⅓ cup soy sauce
⅓ cup balsamic vinegar
3 tablespoons Dijon mustard
3 cloves garlic, chopped
1 dash liquid smoke flavoring

Steps:

  • Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
  • Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
  • Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 719.2 calories, Carbohydrate 24.9 g, Cholesterol 124.7 mg, Fat 54.6 g, Fiber 0.5 g, Protein 29.5 g, SaturatedFat 11.7 g, Sodium 3590.2 mg, Sugar 11.3 g

STEAK AND BURGER MARINADE



Steak and Burger Marinade image

Yes, you CAN marinate burgers! What you'll get is a highly flavorful hunk o' meat! NEVER EVER squeeze the juice out of a burger while cooking. First of all, it's against the law in 48 states, but also it leaves your burgers dry. Can't have that now can we?

Provided by Sandi From CA

Categories     Savory

Time 6m

Yield 1 cup marinade

Number Of Ingredients 7

1/2 cup Worcestershire sauce
1/2 cup soy sauce
3 drops liquid smoke (I prefer the Mesquite flavor, but use it sparingly, as too much will cause a bitter taste.)
3 -5 drops sesame oil
fresh minced garlic (I use 2 tablespoons)
cracked black pepper (Lots of it!)
yellow mustard (enough to make it a nice light brown color)

Steps:

  • Pour over burgers or steaks and let sit in refrigerator for 1 hour. (Roughly the time it takes to watch that Sopranos episode you missed on HBO On Demand) You can even mix a little into the burger while forming patties.
  • Cook over hardwood charcoal fire. Grill should be hot enough to sear outside quickly.

Nutrition Facts : Calories 291.2, Fat 11.2, SaturatedFat 1.6, Sodium 9391.3, Carbohydrate 34.8, Fiber 1.1, Sugar 16.2, Protein 15.1

T-BONE TOM'S CHOICE STEAK MARINADE



T-Bone Tom's Choice Steak Marinade image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 cups vegetable oil
1 cup soy sauce
1 cup Worcestershire sauce
1/2 cup pineapple juice
2 tablespoons granulated garlic
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard

Steps:

  • Mix the oil, soy sauce, Worcestershire, pineapple juice, granulated garlic, pepper and dry mustard in a bowl. Use to marinate steaks overnight or for 10 hours in the refrigerator. Makes enough marinade for 4 steaks.

STEAK AND CHOP BURGER



Steak and Chop Burger image

Provided by Food Network

Categories     main-dish

Time 24m

Number Of Ingredients 8

1 pound ground beef
¾ cup Lawry's® Steak & Chop Marinade with Garlic & Cracked Black Pepper
2 medium portobello mushrooms, stems removed
1 small green bell pepper, seeded and quartered lengthwise
1 yellow bell pepper
4 slices Pepper Jack cheese
4 slices Monterey Jack cheese
4 hamburger rolls

Steps:

  • 1. Mix ground beef and ¼ cup of the marinade in medium bowl until well blended. Shape into 4 patties.
  • 2. Grill burgers over medium heat 5 to 7 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices during last 1 minute of cooking. Meanwhile grill vegetables 5 to 10 minutes or until tender, turning occasionally and brushing with remaining ½ cup marinade.
  • 3. Slice mushrooms and pepper into thin strips. Serve with burgers on rolls.

THE JUICIEST HAMBURGERS EVER



The Juiciest Hamburgers Ever image

My husband prepares these burgers throughout the grilling season--they are incredibly juicy and flavorful. Great served with corn on the cob.

Provided by caliboo

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 3

Number Of Ingredients 6

1 pound ground beef
½ cup beer
¼ cup Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion salt
freshly ground black pepper to taste

Steps:

  • Shape the ground beef into three patties. Place the patties in a shallow dish.
  • Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 313.2 calories, Carbohydrate 6.8 g, Cholesterol 94.6 mg, Fat 18.2 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 7.2 g, Sodium 613.3 mg, Sugar 2.5 g

MARINATED BURGERS



Marinated Burgers image

Make and share this Marinated Burgers recipe from Food.com.

Provided by VA3212

Categories     Meat

Time 12h15m

Yield 6 patties

Number Of Ingredients 11

3 tablespoons lemon juice
1 1/2 teaspoons seasoning salt
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon A.1. Original Sauce
1 tablespoon corn oil
1 cup low sodium beef broth
1 teaspoon Heinz 57 steak sauce
1/4 teaspoon garlic salt
1 teaspoon vinegar
1 1/2-2 lbs ground round

Steps:

  • Mix all ingredients except ground round.
  • Shape ground round into patties, 3/4" thick.
  • Place in a covered container and pour the marinade mixture over them.
  • Cover tightly and refrigerate 12 hours or overnight, turning patties frequently.
  • Remove from marinade and sear over high heat to seal in the juices.

STEAK MARINADE



Steak Marinade image

Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.

Provided by Lara Lee

Categories     dinner, meat, main course

Time 45m

Yield About 4 servings

Number Of Ingredients 9

1/3 cup plus 1 teaspoon soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 (1 1/4-inch) piece fresh ginger, peeled and finely grated (about 2 teaspoons)
3 garlic cloves, peeled and finely grated (about 2 teaspoons)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 pounds boneless steak, any tender cut (preferably bavette, sirloin tip, flap, rib-eye, flank or sirloin)
1 tablespoon neutral oil, for cooking (if using a pan)

Steps:

  • Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
  • Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
  • Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.

Tips:

  • Choose the right cut of steak or burger. Different cuts of meat have different textures and flavors, so it's important to choose the right one for your marinade. For a tender, juicy steak, choose a ribeye, strip steak, or filet mignon. For a more flavorful burger, choose a chuck roast or ground sirloin.
  • Use fresh ingredients. Fresh herbs, spices, and citrus fruits will give your marinade the best flavor. If you can, use organic ingredients whenever possible.
  • Don't over-marinate your meat. Over-marinating can make your meat tough and dry. For a steak, marinate it for no more than 24 hours. For a burger, marinate it for no more than 30 minutes.
  • Bring your meat to room temperature before cooking. This will help it cook evenly. If you're cooking a steak, let it rest for 30 minutes at room temperature before cooking. If you're cooking burgers, let them rest for 15 minutes at room temperature before cooking.
  • Cook your meat over high heat. This will help to sear the outside of the meat and lock in the juices. For a steak, cook it over high heat for 2-3 minutes per side, or until it reaches your desired doneness. For a burger, cook it over high heat for 4-5 minutes per side, or until it reaches an internal temperature of 160 degrees Fahrenheit.
  • Let your meat rest before serving. This will allow the juices to redistribute throughout the meat, making it more tender and juicy. For a steak, let it rest for 5-10 minutes before serving. For a burger, let it rest for 2-3 minutes before serving.

Conclusion:

Marinating your steak or burger is a great way to add flavor and tenderness to your meat. By following these tips, you can create a delicious and juicy steak or burger that your family and friends will love. So next time you're firing up the grill, be sure to give your meat a marinade.

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