Steakhouse Burger

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I didn’t know what else to name it.

Steakhouse Burger
It just felt…right.

Here’s the rundown of this beautiful thing –

Medium rare ground sirloin burger adorned with melted white sharp cheddar cheese, crispy bacon, sauteed mushrooms, beer battered onion rings and a tangy ass steak sauce nestled in between two homemade garlic butter buns.

Now, what would you call it?

Steakhouse Burger
It’s meaty, cheesy, bacony, and messy as all hell.

Welcome to #burgermonth – the brainchild of Kita Roberts, who so brilliantly started the blog Girl Carnivore “Because boys aren’t the only ones who like to play with their meat.

I mean…she and I have to be kindred spirits. The girl definitely knows what the hell she’s doing.

If you know me, you know I welcome a good burger challenge. I ADORE making burgers.

Here’s your printable-

Steakhouse Burger

Steakhouse Burger


  • This dough
  • 1/2 stick salted butter, melted
  • 1 tbsp garlic, minced
  • 1/4 cup Parmesan cheese, grated
  • 1 handful fresh parsley, chopped
  • 1 yellow onion, sliced thick
  • 3 cups all purpose flour
  • 1 cold beer
  • 1 tbsp salt
  • 1 tbsp pepper
  • Sunflower oil, for frying
  • 4 strips bacon, cooked
  • Cabot Seriously Sharp White Cheddar
  • A1 steak sauce (or your favorite steak sauce)
  • 1lb mushrooms
  • 1 stick butter
  • 2 cups beef broth
  • 1 cup red wine
  • 1 pound ground sirloin
  • 2 tbsp Moore's original marinade


  • Preheat oven to 450 degrees.
  • Make the dough; form into 4 bun halves.
  • Combine melted butter, garlic, Parmesan and parsley; brush on dough. Bake for 5-7 minutes, or until golden brown.
  • Combine flour through pepper in a mixing bowl; dip each onion slice in mixture and bring oil over 350 heat. Fry each onion slice and drain on paper towels; set aside.
  • In a saute pan over medium heat, add mushrooms through red wine; when bubbling reduce heat to medium low and let simmer until most moisture has reduced. Remove from heat and cover.
  • Combine ground sirloin and Moore's, form into two burgers and fry or grill until desired doneness (I like mine medium rare to medium); add cheese and cover until melted.
  • Assemble by adding burger on bottom half bun, bacon, mushrooms and onion rings. Drizzle with steak sauce.
  • Serve.

This post is part of a month long burger celebration. You can search #burgermonth on social media to get many more fantastic burgers from other bloggers, chefs and foodies. A special thanks to GirlCarnivore.com for hosting this event.

And, there’s an awesome giveaway that you can enter at BurgerMonth.com.

●       American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
●       Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
●       Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
●       Char-Broil – Char-Broil Kettleman Grill
●       Curly’s BBQ – Curly’s BBQ Pork Pack
●       Cuttingboard.com – Olive Wood Carver Bo
●       Melissa’s Produce – Baby vegetable box
●       Primal Stone – XL Primal Stone
●       Spiceologist –  4 Rub Grilling Spice Set
●       Thermoworks –  Thermapen Mk4
●       Veal Made Easy – 5 lbs Veal and grilling gear

WHERE THIS EPIC BURGER CREATION IS MY OWN FOR #BURGERMONTH 2017, I WOULD LOVE TO THANK American Lamb Board, Anolon.  Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy FOR THE KICK BUTT GRILL PRIZE PACKAGES!

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1 Comment

  • Don Odiorne
    June 4, 2017 at 10:10 AM

    Love the angle on these shots, makes me want to take it hight out of your hands and grab a bite.

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