Steak Burgers Recipes

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STEAK BURGERS



Steak Burgers image

Seasoning ground beef with Perfect Pinch® Steak Seasoning gives burgers that extra punch of flavor. See tip below to make Sliders, the popular party-size mini-burgers.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 5

1 pound lean ground beef
1/4 cup chopped onion
2 tsps McCormick® Perfect Pinch® Steak Seasoning
1 tsp French's® Classic Worcestershire Sauce
4 hamburger rolls

Steps:

  • Mix ground beef, onion, Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties.
  • Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds.
  • Serve burgers on toasted rolls with desired toppings and condiments.

Nutrition Facts : Calories 321 Calories

STEAK HOUSE BURGERS



Steak House Burgers image

When I asked my brothers to come over for barbecue, they laughed. So I came up with this. They don't laugh anymore. -Bonnie Geavaras-Bootz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14

5 tablespoons mayonnaise
4-1/2 teaspoons prepared horseradish
1/4 cup shredded Parmesan cheese
3 tablespoons butter, softened, divided
1/2 teaspoon garlic powder
4 hamburger buns, split
1-1/2 pounds ground beef
1/4 cup steak sauce
4-1/2 teaspoons onion soup mix
4 slices Swiss cheese
1-1/2 pounds sliced fresh mushrooms
2 green onions, chopped
1/4 cup French-fried onions
Sliced tomato and lettuce, optional

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.

Nutrition Facts : Calories 833 calories, Fat 55g fat (22g saturated fat), Cholesterol 163mg cholesterol, Sodium 1143mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 48g protein.

CHURRASCO STEAK BURGER



Churrasco Steak Burger image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 20

1 quart blended oil
1 cup extra-virgin olive oil
1 1/2 cups chopped garlic
1 1/4 cups lime juice
3/4 cup dried oregano
1/2 cup red wine vinegar
2 tablespoons salt
1 tablespoon red pepper flakes
1/2 teaspoon ground black pepper
3 bunches chopped fresh parsley
2 bunches chopped fresh cilantro
2 cups mayonnaise
1 ounce blended oil
5 large yellow onions, sliced
4 ounces brown sugar
1 tablespoon salt
1 teaspoon ground black pepper
2 pounds ground chuck
2 pounds ground skirt steak
8 brioche buns, split and toasted

Steps:

  • For the chimichurri: Combine blended oil, olive oil, garlic, lime juice, oregano, vinegar, salt, pepper flakes and black pepper in a large bowl and let the mixture stand for 30 minutes.
  • Whisk in parsley and cilantro and let the mixture stand for 1 hour.
  • For the chimichurri aioli: Add mayonnaise to a mixing bowl and slowly whisk in 1/2 cup chimichurri until combined well.
  • For the caramelized onions: Heat a large skillet over medium heat. Add blended oil and the onions. Cook until translucent, then add the brown sugar. Add the salt and pepper and cook until desired color is achieved.
  • For the skirt steak burger: Add the meats and 2 cups chimichurri to a large mixing bowl and mix until well incorporated. Form into 8-ounce patties.
  • Preheat a grill for cooking at high heat.
  • Grill patties until they have crosshatch marks, 3 to 4 minutes per side. Add patties to buns and drizzle the bun tops with caramelized onions and chimichurri aioli.

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

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 AND CHOP BURGER



Steak and Chop Burger image

Provided by Food Network

Categories     main-dish

Time 24m

Number Of Ingredients 8

1 pound ground beef
¾ cup Lawry's® Steak & Chop Marinade with Garlic & Cracked Black Pepper
2 medium portobello mushrooms, stems removed
1 small green bell pepper, seeded and quartered lengthwise
1 yellow bell pepper
4 slices Pepper Jack cheese
4 slices Monterey Jack cheese
4 hamburger rolls

Steps:

  • 1. Mix ground beef and ¼ cup of the marinade in medium bowl until well blended. Shape into 4 patties.
  • 2. Grill burgers over medium heat 5 to 7 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices during last 1 minute of cooking. Meanwhile grill vegetables 5 to 10 minutes or until tender, turning occasionally and brushing with remaining ½ cup marinade.
  • 3. Slice mushrooms and pepper into thin strips. Serve with burgers on rolls.

STEAKHOUSE BURGERS



Steakhouse Burgers image

This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 8

Number Of Ingredients 10

2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
⅓ cup milk
2½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1½ tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 80 to 85% lean ground beef
3 scallions, white and green parts, very finely sliced (optional)
8 hamburger buns

Steps:

  • Preheat the grill to high heat.
  • In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
  • Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  • Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  • Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Nutrition Facts : ServingSize 1 burger, Calories 517, Fat 27 g, Carbohydrate 28 g, Protein 37 g, SaturatedFat 10 g, Sugar 5 g, Fiber 1 g, Sodium 567 mg, Cholesterol 116 mg

GOURMET STEAK BURGERS



Gourmet Steak Burgers image

Make and share this Gourmet Steak Burgers recipe from Food.com.

Provided by Culinary School Dro

Categories     Steak

Time 35m

Yield 4 Cheese Burgers, 4 serving(s)

Number Of Ingredients 9

10 ounces beef sirloin steaks, cut into 1-inch chunks
6 ounces beef short ribs, cut into 1-inch chunks (boneless)
kosher salt
ground black pepper
1 tablespoon unsalted butter
4 hamburger buns
1/2 teaspoon vegetable oil
4 slices American cheese
onion, thinly sliced

Steps:

  • Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
  • Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
  • Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
  • Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
  • Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
  • Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

Nutrition Facts : Calories 506.1, Fat 33.3, SaturatedFat 14.9, Cholesterol 102.5, Sodium 401.4, Carbohydrate 22.4, Fiber 0.9, Sugar 2.7, Protein 27.5

HAMBURGER STEAK WITH ONIONS AND GRAVY



Hamburger Steak with Onions and Gravy image

An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!

Provided by Anne Marie Sweden

Categories     Main Dish Recipes     Beef     Salisbury Steak Recipes

Time 40m

Yield 4

Number Of Ingredients 14

1 pound ground beef
1 egg
¼ cup bread crumbs
⅛ teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
½ teaspoon seasoned salt

Steps:

  • In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
  • Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
  • Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 13.5 g, Cholesterol 115.3 mg, Fat 18.5 g, Fiber 1.2 g, Protein 23.1 g, SaturatedFat 6.3 g, Sodium 597.2 mg, Sugar 2.6 g

SMASH BURGERS



Smash Burgers image

Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 hamburger buns, split
Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

Steps:

  • Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER



Steakburger with Tangy Caramelized Onions and Herb Butter image

This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.

Provided by Rhoda Boone

Categories     Flaming Hot Summer     Summer     Hamburger     Grill     Backyard BBQ     Dinner     Onion     Steak     Tarragon     Butter     Cheese     Cheddar     Labor Day     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 burgers

Number Of Ingredients 23

For the Tangy Caramelized Onions:
2 tablespoons neutral vegetable oil, such as grapeseed
2 medium onions, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons unsalted butter
1 tablespoon light brown sugar
For the Herb Butter (optional):
1/4 cup white wine vinegar
2 tablespoons finely chopped shallot (about 1 small shallot)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon kosher salt
1 tablespoon finely chopped tarragon or parsley
For the burger:
1 1/2 pounds dry-aged steak (such as rib-eye or New York strip; 20% fat), coarsely ground
Neutral vegetable oil, such as grapeseed (for grill)
Kosher salt, freshly ground black pepper
4 slices white cheddar cheese
4 brioche or other high-quality hamburger buns
Romaine or green leaf lettuce (for serving)

Steps:

  • Make the Tangy Caramelized Onions:
  • Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
  • Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
  • Make the Herb Butter:
  • Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
  • Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
  • Make the burger:
  • Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
  • Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
  • Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
  • Do Ahead
  • Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.

SWISS STEAK BURGERS



Swiss Steak Burgers image

"If you're hungry for steak, but all you have is ground beef, these hearty burgers will hit the spot." In just 20 minutes and with only five ingredients, who would believe you could have a restaurant-quality burger? Greg Dalenberg - Peoria, AZ

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 tablespoons A.1. steak sauce, divided
2 tablespoons Dijon mustard, divided
1 pound ground beef
4 slices Swiss cheese
4 hamburger buns, split and toasted

Steps:

  • In a small bowl, combine 2 tablespoons steak sauce and 1 tablespoon mustard. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Spread buns with remaining steak sauce and mustard; top each with a burger.

Nutrition Facts : Calories 471 calories, Fat 24g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 782mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 34g protein.

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

STEAK-HOUSE BURGER



Steak-House Burger image

You can grind as much or as little meat together as you'd like, using equal parts of each type.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Yield Makes 4

Number Of Ingredients 10

11 ounces boneless short ribs, trimmed of any large pieces of fat
11 ounces sirloin steak, trimmed of any large pieces of fat
4 slices red onion, each 1/2 inch thick
Olive oil, for brushing
Coarse salt
2 ounces blue cheese, sliced
4 sesame-seed brioche buns
Equal parts Dijon mustard and whole-grain mustard, mixed together, for serving
Romaine-lettuce leaves, for serving
Thinly sliced tomatoes, for serving (optional)

Steps:

  • Cut both meats into small pieces. Grind through the large holes of a meat grinder. Combine in a bowl, then grind together through small holes of grinder. Divide into 4 equal parts (each about 5 1/2 ounces). Form into patties, each about 3 1/2 inches in diameter.
  • Preheat grill to medium-high. Skewer onion slices crosswise with presoaked skewers; brush both sides with oil. Season both sides of burgers with salt. Grill burgers 2 1/2 minutes a side for medium-rare, placing cheese on burgers in last minute. Transfer to a plate.
  • Grill onion until tender and lightly charred, about 4 minutes a side. Meanwhile, grill buns until toasted, 30 seconds. Sandwich burgers and onions (removed from skewers) on buns with mustard mixture, lettuce, and tomatoes.

T-BONE STEAK BURGER



T-Bone Steak Burger image

The chef Yannick Alléno served a thick, succulent hamburger for his casual Paris restaurant, Le Dali. For those burgers, Mr. Alléno's butcher, Yves-Marie Le Bourdonnec delivered a mix of chuck and beef rib. But the butcher thought the American T-bone steak to be the ideal. The T-bone does not exist in France, but to make his point, Mr. Le Bourdonnec made his own. He combined a piece of filet, which is tender but less flavorful, with a piece of contrefilet, which is marbled and tasty, but slightly less tender.

Provided by Jane Sigal

Categories     dinner, burgers, main course

Time 1h

Yield 4 servings

Number Of Ingredients 3

4 pounds T-bone steaks
1 tablespoon olive oil
Fleur de sel

Steps:

  • Cut meat off bones; discard bones. Trim fat and sinew from around meat. Slice meat into strips 1/4 inch thick. Cut strips crosswise into 1/4-inch dice, discarding fat and sinew. Using a large chef's knife, finely chop meat. Shape meat into 4 patties about 3/4 inch thick.
  • Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Sprinkle with fleur de sel and serve.

Nutrition Facts : @context http, Calories 1064, UnsaturatedFat 39 grams, Fat 75 grams, Protein 91 grams, SaturatedFat 31 grams, Sodium 1063 milligrams, TransFat 4 grams

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BURGER STEAK RECIPE 2022 [JOLLIBEE STYLE]
Combine ground beef, onion powder, garlic powder, ground black pepper, and egg to make the beef patties. 1 piece Knorr beef cube, grated Combine all of the ingredients. Scoop out about 14 cup of the meat mixture to make the patties. Form it into ball shapes and then flatten it. In a pan, heat 2 tablespoons cooking oil.
From beefsteakveg.com
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STEAK AND SHAKE GARLIC DOUBLE STEAKBURGER - COPYKAT RECIPES
2017-07-19 Melt butter in a small saucepan and add minced garlic. Cook for a few minutes until the garlic butter becomes fragrant. Brush the garlic butter onto the buns. Place the buns on a skillet to toast. Brush a small amount of the butter on top of the beef and sprinkle garlic salt on top. Heat the grill or iron skillet to medium-high heat.
From copykat.com
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ULTIMATE BBQ STEAK BURGER | BURGERS' SMOKEHOUSE
Method. Cut off the end of an onion and remove the onion skin. Slice the onion into thick-cut rings until you reach the end. Separate the rings from each. Repeat with the other onion. Pour the buttermilk into a large mixing bowl then add the onion rings. Soak them for 30 minutes, cover the bowl with plastic wrap.
From smokehouse.com
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HOW TO MAKE DELICIOUS STEAK BURGER EASILY AT HOME? - BURGER RECIPE
Step 9: Place a grill pan with oil grates over medium-high heat. Grill the indented side down until lightly charred on the bottom for 3 minutes. Step 10: Top with cheese and continue to grill to the desired doneness. Once done, transfer the burgers in a plate. Step 11: Grill the buns until toasted for about 30 seconds.
From burgerrecipe.com
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STEAK BURGERS | CANADIAN LIVING
2010-09-20 Place burgers on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Serve in buns with your favourite toppings. In bowl, mix together cheese, sour cream, chives, horseradish, mayonnaise, pepper and salt.
From canadianliving.com
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PHILLY CHEESE STEAK BURGERS - DINNER, THEN DESSERT
2017-05-01 On high heat cook the beef patties for 3 minutes on each side. When you flip the burger patty add the Provolone Cheese on top of the patties and cook for the remaining 3 minutes. Remove the patties and turn the heat to low. Press the buns into the pan lightly and let brown and toast for a few minutes.
From dinnerthendessert.com
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DELICIOUS GRILLED STEAK BURGER RECIPE | MEL'S KITCHEN CAFE
2011-08-15 Instructions. For the burgers, melt the butter in an 8-inch skillet over medium-low heat. Add the garlic, onion powder, pepper and salt. Cook until fragrant, about 1 minutes. Pour all but 1 tablespoon of the butter mixture into a small bowl and let it cool slightly, about 5 minutes.
From melskitchencafe.com
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GOURMET STEAK BURGERS RECIPE - FOOD NEWS
1 Mix ground beef and Steak Seasoning in medium bowl until well blended. Shape into 4 patties. 2 Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds. 3 Serve burgers on toasted rolls with desired toppings and condiments.
From foodnewsnews.com
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ZESTY MONTREAL STEAK BURGER | GRILL MATES - MCCORMICK
1/2 cup French's® Original Crispy Fried Onions. INSTRUCTIONS. 1 Mix ground beef, Seasoning and Mustard in medium bowl until well blended. Shape into 4 patties. 2 Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF). Add cheese slices to burgers 1 minute before cooking is completed.
From mccormick.com
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HOW TO MAKE A BURGER MADE OUT OF DRY-AGED STEAK MEAT
2016-06-30 Thankfully, it's way easier to pull off than the classic French sauce: Just simmer shallots with vinegar and fold in butter, salt, and herbs. A little of …
From epicurious.com
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THE WORKS STEAK BURGER | GRILL MATES - MCCORMICK
Shape into 4 patties. Brush onion slices with oil. 2 Grill patties and onion slices over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds.
From mccormick.com
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BEST FREDDY’S BURGERS RECIPE - HOW TO MAKE FREDDY'S STEAK BURGERS
2021-03-24 Heat a griddle over medium-high to high heat. Divide beef in half and roll into rough balls. One at a time, place the beef on the griddle. Place a large (non-slotted) spatula on top and use a coffee mug or large measuring cup to push the spatula and smash the patty very flat. Repeat with the other patty. Sprinkle them both with salt.
From thepioneerwoman.com
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STEAK BURGER RECIPE: RECIPE FOR STEAK BURGER WITH ... - COOKSOOK
Making the Tangy Caramelized Onions: Heat 2 tbsp of olive oil in a full pan on medium heat. Add onions, sprinkle some salt and pepper. Stir it occasionally and cook until onions are softened and turn brown. Step 2. Mark as Complete. Reduce heat to medium.
From cooksook.com
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SMOTHERED STEAK BURGERS RECIPE | MYRECIPES
Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil.
From myrecipes.com
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SALISBURY STEAK MEAL USING FROZEN HAMBURGER PATTIES
2014-04-30 First make your “gravy” Stir into a skillet..Soup, Milk, Worcestershire Sauce, Bouillon, Seasoning Salt if using, Pepper and Onions (you could sauté the onions first if you like) Whisk and Heat to a simmer. Then place Frozen Burgers in a skillet. No need to thaw first. Cover with a lid and simmer for about 15. min.
From faithfilledfoodformoms.com
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BEST MEATS TO GRIND FOR BURGERS, PLUS 5 DELICIOUS BURGER RECIPES
2019-01-15 Heat one side of gas grill on medium or charcoal grill until coals are white in colour. Place coals to one side in charcoal grill. Place burgers on grill away from heat. Close grill and cook for 15 minutes. Place bacon on skillet until almost cooked. Add mushrooms and soy sauce and cook until slightly brown.
From sliceofkitchen.com
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STEAK BURGERS - MARTIN'S FAMOUS POTATO ROLLS AND BREAD
Grill the burgers, covered, for about 5-6 minutes per side (for medium-well). Transfer the burgers to a plate, tent with foil and let them rest for about 5-10 minutes. Meanwhile, brush each cut side of the potato rolls with the reserved butter-steak sauce mixture. Grill the buns, cut side down, until golden, about 2 minutes. Place burgers on the buns and serve with remaining steak sauce.
From potatorolls.com
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STEAK BURGER RECIPES - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com
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SALISBURY STEAK BURGERS RECIPE IS SUPER GOOD | BEST RECIPE BOX
Once gravy starts to boil, reduce heat to low. Stirring often, simmer until the gravy starts to thicken, about 5-10 minutes. Add salisbury steak burger patties back into the gravy and cook until the steak patties are cooked to your preferred doneness (usually about 5-10 minutes), stirring the gravy occasionally around the steaks.Taste for seasoning and add more salt & …
From bestrecipebox.com
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THE STEAKBURGER RECIPE THAT PUTS THE BEST STEAKHOUSES ON NOTICE
2013-07-09 Cook about 10 minutes. Put on a heat resistant glove and push the tip of your thermometer in the side, go past the center, and slowly back it out. The lowest temp is the one that counts. Poke the center with your finger to start forming muscle memory about the stiffness of the meat at different temps.
From amazingribs.com
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HOMEMADE STEAKBURGERS - THE COUNTRY COOK
2021-08-24 Instructions. Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen. When meat is ready, grind it up in a food processor in two batches.
From thecountrycook.net
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CHEF JOHN'S BEST BURGER RECIPES | ALLRECIPES
2021-08-10 Chef John serves his bacon meatloaf burger on a grilled bun with lettuce, tomato, and a smear of secret sauce (mayo, mustard, and ketchup). "I'll make a meatloaf just for the leftovers," says Chef John. "I'll fry the cold slice in a buttered pan until hot and crusty, and enjoy it on toast with ketchup. This recipe is basically that, plus bacon ...
From allrecipes.com
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HOME - HOLTEN'S CHOP HOUSE STEAK BURGERS
The STEAK BURGER difference is masterful. Holten’s™ Chop House Steak Burgers are exclusively crafted from primal steak cuts including sirloin, chuck and prime rib. Our burger is always ground fresh and seasoned with a blend of premium ingredients so that every delicious bite is bursting with flavor. Our dedication to preparation perfection ...
From chophousesteakburgers.com
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Top Asked Questions

How to make the best burger steak?
In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well. Add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Do not overmix.
How long to cook a steak burger on each side?
The secret to cooking the perfect steak burger is to heat the pan and olive oil until it is flaming hot. Cook the patties for around 2 minutes on each side, depending on the thickness of the meat. Flip it every 15 seconds and repeat the process for about 3 minutes.
What is the recipe for a hamburger patty?
Directions. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned,...
How to cook a Montreal steak burger on the grill?
Directions. 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.

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