Best Steak House Burger Recipes

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ULTIMATE STEAKHOUSE BURGER



Ultimate Steakhouse Burger image

This is by far the best burger recipe I have tried. It is a recipe I clipped from a magazine--sorry folks, just can't remember which one. TRY THESE you'll never fix a plain hamburger again. They are so tender and juicy and the bacon fat adds just a hint of smoky flavor. I don't think you'll be sorry!

Provided by lkazmo2

Categories     Meat

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices bacon
1 -2 slice white bread, crusts removed, cut into 1 inch pieces. (about 1 cup)
1/4 cup milk
1 1/2 lbs of 85- 90% lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
2 large garlic cloves, very finely minced
vegetable oil, for grill rack

Steps:

  • Fry bacon in skillet. Place 3 tablespoons of bacon fat into heatproof bowl and set in refrigerator while preparing other ingredients.
  • Put bread in bowl, add milk, and let mixture sit about 5 minutes. Using a fork, mash bread and milk till smooth paste forms.
  • Break up beef into small bits into a medium size bowl. Season with salt and pepper, then add garlic, bread paste, and reserved chilled bacon fat. Lightly knead all ingredients to mix and incorporate. Divide into 4 patties.
  • Oil cooking grate and grill burgers over a very hot fire, without squeezing down on them, until well seared on both sides (7-10 mins depending on preference for doneness). Top burgers with bacon previously cooked. Serve on buns.

Nutrition Facts : Calories 402.4, Fat 25, SaturatedFat 9.7, Cholesterol 123.6, Sodium 866.7, Carbohydrate 4.8, Fiber 0.3, Sugar 0.3, Protein 37

STEAK HOUSE BURGERS



Steak House Burgers image

I made this recipe up for my husband because he loves big juicy burgers with lots of flavor. I now make these at least one a week, and sometimes more. We consider ourselves burger connoisseurs, and these are by far our favorite... even better than what we can get in a restaurant!

Provided by Mrs. Hooper

Categories     Lunch/Snacks

Time 30m

Yield 4-6 burgers, 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil (optional)
1 medium white onion, finely chopped
1 1/2 lbs ground chuck
2 tablespoons A.1. Original Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper
1 (6 ounce) can French-fried onions
1 head green leaf lettuce
1 tomatoes, sliced
6 slices sharp cheddar cheese
6 hamburger buns

Steps:

  • In a large bowl or gallon-size zipper bag, put in the ground chuck, 2 Tablespoons A1, 1 Tablespoon Worcestershire sauce, seasoned salt, and pepper. Mix all the ingredients well until uniformly distributed throughout the meat. Place the meat mixture in the refrigerator while you go on to the next step.
  • In a medium skillet, heat the olive oil over medium heat. Add the chopped white onions and sautee until tender. This step is OPTIONAL, as you can mix the onions into the burgers raw, depending on your preference. I prefer them sauteed because I think it adds a better flavor to the burger. Once the onions are tender, set aside and allow to cool. Once the onions have cooled, mix them well into the ground chuck.
  • Preheat your grill. Take the burger mixture and form into 4 to 6 patties, depending on the size you desire. If desired, push a dent in the center of the patties, which will allow them to cook more evenly and retain a flat shape after cooking. Cook the patties 5-7 minutes per side, depending on how well you like them cooked.
  • After cooking, place the burger on the bun, top with a small amount of A1 if desired, then a slice of cheese. Place mayo or desired condiments on top bun, and sprinkle with french-fried onions. The condiment will act like a glue and hold the onions on. Top with lettuce, tomato, pickle or whatever else you like.

Nutrition Facts : Calories 771.1, Fat 46, SaturatedFat 21.2, Cholesterol 161.5, Sodium 736.3, Carbohydrate 39.8, Fiber 3.4, Sugar 7.3, Protein 48

STEAKHOUSE BURGERS



Steakhouse Burgers image

Provided by Kardea Brown

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 24

Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese

Steps:

  • Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
  • While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
  • Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
  • Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
  • Add the brioche buns to the same skillet and toast until lightly browned.
  • To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
  • Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.

STEAKHOUSE BURGER



Steakhouse Burger image

Coat all-beef patties with a steakhouse-inspired spice mix for a juicy and flavorful burger.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons cracked black peppercorns
1 1/2 teaspoons dried minced garlic
1 1/2 teaspoons dried minced onion
1 1/2 teaspoons dried parsley
1/2 teaspoon dry mustard
1/2 teaspoon crushed red pepper flakes
12 ounces beef chuck, coarsely ground
12 ounces beef sirloin, coarsely ground
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature

Steps:

  • Heat a large cast-iron skillet over medium-high heat for 20 minutes.
  • For the steakhouse spice mix: Mix together the peppercorns, garlic, onion, parsley, dry mustard and red pepper flakes in a small bowl.
  • For the burgers: Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle them generously with salt and a few grinds of pepper.
  • Spread the steakhouse spice mix evenly on a plate. Coat both sides of the patties with the mixture.
  • Place the patties in the hot skillet; do not press down with a spatula. Cook until the patties are seared and browned on one side, about 3 1/2 minutes, then flip and top each patty with one-quarter of the butter. Cook on the second side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
  • Assemble the burgers using your favorite buns, toppings and condiments.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

STEAK BURGERS



Steak Burgers image

I enjoy making these hamburgers because they have that steak flavor in it. I just serve them right off the grill, they are bursting with flavor. Thanks Char-griller for this excellent burger recipe. I had to share with you all.

Provided by T&J

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 15m

Yield 4

Number Of Ingredients 3

1 pound lean ground beef
1 teaspoon Montreal steak seasoning
4 hamburger buns, split

Steps:

  • Mix ground beef and Montreal steak seasoning together in a bowl. Form mixture into 4 patties.
  • Preheat grill for medium heat and lightly oil the grate. Grill patties until browned, 5 to 6 minutes per side.
  • Serve grilled patties on hamburger buns.

Nutrition Facts : Calories 340.2 calories, Carbohydrate 21.5 g, Cholesterol 79 mg, Fat 15.7 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 5.9 g, Sodium 505 mg, Sugar 2.7 g

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