The only variation I made was using soft beef base instead of smashed bouillon cubes, because it would dissolve easier. Some of this fellow’s ingredients strike me as redundant, but I used them as called for, anyway.
Here is the result:
Note that the marinade is brown. Most folks seem to remember the marinade as being red.
Here is the finished burger:
I used a poppy-seed bun, and 1/3-lb. Black Angus chuck burgers.
All in all, it was a tasty burger variation, but I don’t think I will do it again exactly the same way. I did discover that a slice of provalone is nice on a burger! [:p][:p]