Steakhouse Burger

The Steakhouse Burger is a burger with all the flavors of a good steakhouse, good beef, steak sauce, garlic, onions, on a garlic butter roll.

And you won’t get messy at all.

Nah.

I’m lying, you will.

What is a Steakhouse Burger?

Here’s the rundown of this beautiful thing –

A burger made with a combination of ground sirloin and lean ground pork, medium rare (or whatever level of doneness you prefer, of course), adorned with melted white sharp cheddar cheese, crispy bacon, sautéed mushrooms, beer battered onion rings and a tangy ass steak sauce nestled in between two homemade garlic butter rolls.

I have been grinding meat for several years, and although I don’t do it every time I make burgers, I think it’s the best way to control what’s in your burger and how quality your burger is. It makes me feel good to know exactly what cut of meat I’m eating and I only grind up the best portions of my cuts.

I don’t have a big grinder; I use my KitchenAid grinder attachment and it works great. If you have a KitchenAid mixer, I highly encourage you to get one. It’s fun to play around with different meats and cuts, and find what tastes good together. You can make your own combinations, and grind seasonings in with the meats to make your own signature burgers.

What I’ve discovered is that a combination of ground sirloin or ground round and lean ground pork creates a flavorful burger that’s juicy, and still fairly lean. You have to have some fat or you won’t have any flavor. I used to only buy ground sirloin, but it’s so lean that by itself it’s dry.

So I found myself using more olive oil to counter that problem, and using more salt to give it the flavor it was lacking. So now buying the ground sirloin was pointless because I’ve compensated with more fat and more salt than I would have used.

How Do You Make a Steakhouse Burger?

You’ll want to make the bread first and cover them. As far as the burger, you can buy pre-ground beef, or grind it yourself. Either way it will be great.

After prepping your beef, make the onion rings and bacon, and set them aside covered. Now, you can focus on making your burger. I recommend grilling, or even smoking, because there is nothing like the flavor of smoke.

NOTHING.

Now stack it up and enjoy!

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-

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Steakhouse Burger

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Ingredients

• 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

Instructions

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.

Recommended Products

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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?

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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.

PRIZES:

●       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!