Chevalo's Marinated Burgers

We made this last night and the burgers were fantastic. I read the reviews and was confused why everyone else had problems. I read closer and realized I did not follow instructions. A marinade is a liquid that you use to MARINADE meat, not put in it. That was my understanding anyway, and that is how I made these. First , I did grind and press my own chuck roast. I only made 2 burgers though, about a half pound each. The marinade as above but did not add it to the meat. The marinade was thicker consistency than others I have tried. I put the pressed burgers in a sealable bag and then poured marinade on top of them. I chilled in marinade for about an hour. I then removed burgers from the marinade, and grilled. Some marinade stuck to the burgers and caramelized on the outside of the burger providing an excellent char. Using fresh ground half pound burgers, I was comfortable cooking to medium rare. They came out excellent. I do question the instruction to put the marinade in the beef and then form patties. I think that may be a mistake in the instructions, and why others had poor results. I will rate this a 5 star, but only with the adjustment in instructions noted in my review.

This was way too much liquid for 2 pounds of ground beef. Our burgers fell apart and we ended up eating them like sloppy joes!

After reading the other reviews I cut all the ingredients by half (except hamburger meat) and still fell apart after cooking on grill and taste of Worcestershire sauce still too strong.

Same supremely disappointing experience as the other reviewers despite following the published recipe precisely.

Can we give a NO Stars rating? These were the worst! Same experience as the others had. Soupy mess that I had to squeeze out before trying to grill. Everything fell apart and into the bottom of the grill. Please revise the recipe with whatever you left out.

I also tried this recipe today. I¿m thinking there is an error as the mixture is too wet, and as the previous person reviewed, the burgers fell apart on the grill. Maybe too much Worcestershire? 3/4 cup is really a lot and the taste of it in the burgers is too strong. BHG, please print a correction! This recipe cannot be right!!

I was so pumped to try this. Followed the recipe exactly, except I had to double it because we had company. The burgers were very wet before cooking (sitting in a pool of juice after marinating for two hours in the fridge). After they fell apart on the grill, they burned because of the sugar content (ketchup?). We pieced them together on a bun and hoped it would stay with a melted piece of cheese, but overall they were very disappointing. Whatever they left out of the secret recipe must be important. Doesn¿t BH&G try out these recipes ahead of publication?