1 and 1/2 tbsp asian black bean and garlic sauce (see photo)
1 dash (about 1/2 tbsp) liquid smoke
pepper to taste
(this won't need salt, the black bean and garlic sauce is very salty)
How to make it
Mix all ingredients until well combined.
Divide the burger meat in two, then each half in three. I find this way easier to control the portions without using a scale.
Form 6 big burgers.
Heat well your griddle and cook the burgers. I like mine medium rare, so I would say 3 minutes on one side, flip and let them cook for another 3 to 4 minutes. Take them of the griddle and let them rest for 5 minutes before serving. It makes all the difference, they keep moist and juicy inside.
I served the burgers with cherry tomatoes, grilled spanish padrón peppers and garlic bread.