Recipe Background
Pop's Lake House Burger with tamari and lemon is perfect for summer grilling.
The summer after I graduated, I found myself spending every weekend at my grandfather's lake house. Pop was a man of simple pleasures and great taste—always ready to whip up something incredible with what he had. One scorching July afternoon, as we rested on the porch overlooking the water, Pop decided it was time to teach me the art of a perfect burger. I watched him pull out a pound and a half of ground chuck, tamari for an unexpected twist, and lemons that added a zesty punch.
We mixed the beef with tamari, a dash of salt and pepper, and a squeeze of lemon juice, forming generous patties. Pop always said to lightly butter the buns before toasting for that perfect crunch. As burgers sizzled on the grill, the aroma mingled with the scent of lake air—a hallmark of summer weekends. He taught me to pay attention to how long the patties cooked, cautioning that medium-rare was just a few minutes on either side.
These weekends fueled my love for cooking. Each time I grill these burgers, I'm reminded of Pop and the glorious days lakeside. My best tip is to let the patties rest off the heat for a few minutes—it makes a difference in the juiciness. And never overlook the power of toasting buns with a smidge of butter. These little tricks elevate an ordinary burger and make it memorable.
Ingredients
- 1 1/2 pounds ground chuck
- 3 tablespoons tamari or soy sauce
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon ground black pepper plus more, to taste
- 1/2 teaspoon lemon juice
- butter to taste
- 4 buns
- burger toppings optional, to taste, such as lettuce, tomatoes, and ketchup, for serving
Directions
- Preheat the grill to medium-high heat.
- Add the beef, the tamari, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the lemon juice to a bowl and mix well to combine.
- Form the meat into 4 patties and season with the extra salt and the extra pepper, if desired.
- Grill the burgers on both sides until they are cooked to your desired doneness, reaching 135 degrees F for medium-rare, about 2-3 minutes per side.
- Using the butter, coat the insides of the buns and lightly toast them just before you are ready to serve the burgers.
- Assemble the burgers on the toasted buns with your desired toppings and serve hot!
×
