Balsamic Vinegar Marinade Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1/2 cup ketchup
1 cup “cheap” balsamic vinegar
4 tbsp oil
4 tbsp soy sauce
2 tbsp Worcestershire Sauce
2 tbsp Dijon mustard
2 tsp salt
2 tsp pepper
½ tsp garlic powder
2 tsp Accent (Opt.)
1 1/2 pounds 7% (or less) freshly ground chuck



1. Place all ingredients except meat in a blender and blend until thoroughly mixed, about 30 seconds. Set aside. 2. Using wet hands, divide the meat into four equal portions and form into patties about 3/4 inch thick at the edge and 1/2 inch at the center. 3. Divide the marinade in half, reserving 1/2 for drizzling. Marinate the burgers in the remaining marinade for at least 1 hour in a baking dish or ziplock bag. Longer is better, even overnight. If necessary, turn bag over or flip patties halfway through the marinating process to ensure that all of the patties come in contact with the marinade. 4. Remove patties from marinade and discard marinade. Grill patties to desired state of doneness. Drizzle with reserved marinade if desired.