I marinate it all day or overnight, then bbq over a hot fire for 4minutes or so a side until it is cooked med-rare, then take it off the grill and close it up in tin foil for about 4 minutes more to rest before cutting it...you have to cut it across the grain! It is always ridiculously tender and juicy.

I'll have to try that recipe. Our favorite special burgers are Turkey Teriyaki Brugers.

1 part ground turkey - make sure it's decent (not the kind you buy in the tubes already frozen)
1 party high quality ground beef (93-97% fat free)
Your favorit teriyaki sauce (honey teriyaki tastes good too)
Crushed pineapple
Pineapple rings (optional)
All Natural Wheat hamburger buns
Condiments of your choice

Mix first four ingredients together and form patties. You want to use a liberal amount of the sauce, but don't make the meat too moist. The crushed pineaple should be drained as well as possible; add enough that you'll know it's in the burgers. Grill or fry (if not using the grill) patties until done. If you are using the pineapple rings, grill them when the patties are almost done; cooking enough to heat and slightly brown them. I suggest putting a little oil on the pineapple to prevent it from sticking to the grill if your grates aren't non-stick.

Put whatever condiments you prefer on your burger and enjoy. I often take little teriyaki and mix it with some mayo and a bit of the pineapple juice. My husband is not a real fan of ground turkey, but he likes these. If you like turkey burgers, you could use less beef - or omit it completely if you want. It's a great recipe to play with as I did from the original (wich called for only turkey). I often add some sweet onion to the meat as well or grill up some slices to put on top.

Every skeptic I've ever served this to has loved them.