STEAKHOUSE BURGERS

Equipment

• Large mixing bowl
• Grill, cast iron skillet, or heavy-bottomed pan
• Meat thermometer
• Spatula
• Small bowl for sauce
• Sharp knife
• Cutting board
• Kitchen scale (optional but recommended)

Ingredients

For the Burger Patties:

• 1½ pounds premium ground beef (preferably chuck and sirloin blend, 80/20 fat ratio)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced or grated
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• Optional: 1 tablespoon beef better than bouillon or 2 beef bouillon cubes, crushed

For the Steakhouse Sauce:

• ¼ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon horseradish (prepared, not cream)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon minced chives or green onions
• ½ teaspoon freshly ground black pepper
• Dash of hot sauce (optional)

For Assembly:

• 4 brioche burger buns
• 2 tablespoons butter, softened
• 4 slices aged cheddar or blue cheese
• 4 large lettuce leaves (Bibb or green leaf)
• 1 large beefsteak tomato, sliced
• Red onion slices
• Dill pickle slices
• Optional: Crispy fried onions or sautéed mushrooms

Instructions

For the Burger Patties:

1. In a large bowl, gently combine the ground beef, Worcestershire sauce, soy sauce, minced garlic, onion powder, black pepper, and salt. If using bouillon, incorporate it as well.
2. Mix with your hands just until ingredients are evenly distributed. Avoid overworking the meat to keep burgers tender.
3. Divide the mixture into 4 equal portions (approximately 6 oz each if using a scale).
4. Shape each portion into a patty about ¾-inch thick and slightly larger than your buns, as they will shrink when cooking.
5. Using your thumb, make a slight indentation in the center of each patty to prevent it from doming during cooking.
6. Let patties rest at room temperature for 15-20 minutes before cooking, or refrigerate if preparing ahead.

For the Steakhouse Sauce:

1. In a small bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, minced chives, black pepper, and hot sauce if using.
2. Stir until well combined and smooth.
3. Refrigerate until ready to use. This can be made up to 2 days in advance.

Cooking the Burgers:

1. Preheat your grill or cast iron skillet to high heat (about 450-500°F).
2. If using a skillet, add a thin layer of oil when hot.
3. Season both sides of the patties lightly with additional kosher salt just before cooking.
4. Place patties on the hot grill or skillet and cook undisturbed for 3-4 minutes until a deep brown crust forms.
5. Flip the patties and cook for an additional 3-4 minutes for medium-rare, or longer to desired doneness. For medium, internal temperature should reach 135°F (it will rise to 140-145°F while resting).
6. During the last minute of cooking, add cheese slices to patties and cover to melt.
7. Remove from heat and let rest for 2-3 minutes.

For Assembly:

1. While burgers are resting, spread the cut sides of the buns with softened butter.
2. Toast buns cut-side down on the grill or in a clean skillet until golden brown, about 30 seconds.
3. Spread steakhouse sauce on both top and bottom buns.
4. On bottom bun, layer lettuce leaf, burger patty with melted cheese, tomato slice, red onion, and pickles.
5. Add any optional toppings like crispy fried onions or sautéed mushrooms.
6. Top with the other half of the bun and serve immediately.

Notes

• For the best flavor and texture, have your butcher freshly grind a mix of chuck and sirloin, or grind it yourself if you have the equipment.
• Letting the shaped patties rest before cooking allows the flavors to meld and the proteins to relax, resulting in a juicier burger.
• The burger patties can be prepared up to 24 hours in advance and kept refrigerated until ready to cook.

Tips for Success

• Don’t overwork the meat when mixing or shaping – handle it gently to keep the texture light and tender.
• Make patties slightly larger than your buns as they will shrink during cooking.
• The thumb indentation in the center helps patties cook evenly without doming.
• For medium-rare burgers, aim for an internal temperature of 130-135°F; for medium, 140-145°F; for medium-well, 150-155°F.
• Allow burgers to rest after cooking to redistribute juices for maximum tenderness.
• Toast your buns for structure, texture contrast, and to prevent sogginess.
• For an extra steakhouse touch, brush burgers with melted butter just before removing from the grill.
• Season the outside of the patties just before cooking, not while mixing, for a better crust.

Additional Tips and Variations

• Herb Butter Infusion: Mix softened butter with minced garlic, fresh herbs, and a dash of Worcestershire sauce. Add a pat to each patty just before it finishes cooking.
• Bacon Jam Topping: Replace standard condiments with sweet-savory bacon jam for an elevated experience.
• Au Poivre Style: Coat burger edges with cracked black peppercorns before cooking and finish with a quick cognac cream sauce.
• Surf and Turf Burger: Top with sautéed garlic shrimp or a small portion of lobster meat.
• Smokehouse Version: Add 1 teaspoon of liquid smoke to the meat mixture and top with smoked gouda cheese.
• Umami Bomb: Mix 1 tablespoon of finely chopped dried porcini mushrooms (rehydrated first) into the meat mixture.
• Truffle Luxury: Add a small amount of truffle oil to the steakhouse sauce and serve with truffle aioli.
• Blue Cheese Crust: Press crumbled blue cheese onto the patty before the final flip, creating a flavorful crust.

Frequently Asked Questions (FAQ)

Q: What’s the best beef cut to use for steakhouse-quality burgers? A: A blend of chuck (for flavor) and sirloin (for tenderness) with an 80/20 meat-to-fat ratio creates the ideal balance of flavor and juiciness.

Q: Can I make these burgers ahead of time? A: Yes, you can shape the patties up to 24 hours in advance and refrigerate them, separated by parchment paper. The sauce can be made 2-3 days ahead.

Q: How do I prevent my burgers from shrinking too much? A: Make the patties about 1 inch larger than your buns, and create a slight depression in the center with your thumb. This helps them maintain their shape while cooking.

Q: Can I cook these burgers in the oven? A: For best results, use high heat methods like grilling or cast iron searing. If you must use the oven, broil on high about 4-5 minutes per side, but you won’t get the same caramelized crust.

Q: How can I tell when my burgers are done without cutting into them? A: Use an instant-read meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F+ for well done.

Q: What can I use instead of brioche buns? A: Pretzel buns, kaiser rolls, or sturdy sourdough rolls make excellent alternatives that can hold up to these substantial burgers.

Storage Options

• Uncooked Patties: Store shaped patties separated by parchment paper in an airtight container for up to 24 hours in the refrigerator, or freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
• Cooked Burgers: While best enjoyed fresh, cooked patties can be refrigerated for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or until warmed through.
• Steakhouse Sauce: Refrigerate in an airtight container for up to 5 days.

Conclusion

These Steakhouse Burgers represent the perfect marriage of steakhouse sophistication and backyard burger comfort. By focusing on quality ingredients, balanced flavors, and proper technique, you’ve created a burger that rivals those served at premium restaurants. The combination of the umami-rich patty, tangy steakhouse sauce, and carefully selected toppings delivers a cohesive, memorable dining experience that transcends the ordinary. What makes these burgers truly special is their versatility—they’re impressive enough for special occasions yet accessible enough for casual gatherings. Whether you’re a seasoned chef or an enthusiastic home cook, these Steakhouse Burgers offer an opportunity to elevate a familiar favorite into something extraordinary, proving that sometimes the most satisfying culinary experiences come from perfecting the classics rather than reinventing them.