Steakhouse Burger

Steakhouse Burger

I didn’t know what else to name it. The Steakhouse Burger tastes just like the name sounds. It’s a meaty burger with a smoky, delicious taste.

And you won’t get messy at all.


I’m lying, you will.

Steakhouse Burger

It just felt…


Here’s the rundown of this beautiful thing –

Medium rare (or whatever level of doneness you prefer, of course) 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.

Steakhouse Burger

Now, what would you call it?

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

Steakhouse Burger

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.

    Bring oil over 350 heat.

    Dip onions in flour mixture and fry each onion slice 15-20 seconds on each side. 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 and serve.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1473Total Fat: 78gSaturated Fat: 37gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 216mgSodium: 3393mgCarbohydrates: 120gFiber: 7gSugar: 6gProtein: 57g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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 for hosting this event.

Copy of Marissa Jonathan 3

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

●       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
● – 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,, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy FOR THE KICK BUTT GRILL PRIZE PACKAGES!


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Don Odiorne

    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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