Best Steak House Burgers Recipes

STEAK HOUSE BURGERS

Steps:

• In a small bowl, combine mayonnaise and horseradish; cover and refrigerate until serving. In another small bowl, combine Parmesan cheese, 1 tablespoon butter and garlic powder; spread over bun tops. Set aside., In a large bowl, combine the beef, steak sauce and onion soup mix. Shape into four patties., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear., Top with Swiss cheese; cover and grill 1-2 minutes longer or until cheese is melted. Place buns, cut side down, on grill for 1-2 minutes or until toasted., Meanwhile, in a large skillet, saute mushrooms and green onions in remaining butter until tender. Serve burgers on buns; top with horseradish sauce, French-fried onions, mushroom mixture and, if desired, tomato and lettuce.

STEAK HOUSE BURGERS

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.

BACON BIT BURGERS WITH SMOKED GOUDA AND STEAK HOUSE SMOTHERED ONIONS AND BABY SPINACH SALAD

Steps:

• Preheat the broiler and place a medium nonstick skillet over medium high heat.
• Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon or so of the fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat, 2 to 3 minutes.
• Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO 2 times around the pan, over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it'll be hot!
• Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.
• Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, minutes on each side for medium well.
• Toast the split rolls under the hot broiler until golden. Place the burgers on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler just to melt the cheese, about 30 seconds.
• Stir 1/4 cup of the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place.
• Place the remaining tablespoon of steak sauce in a small salad bowl. Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO. Toss with the spinach, season with salt and pepper, and serve alongside the burgers.