STEAKHOUSE BURGERS
Steps:
- Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
- While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
- Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
- Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
- Add the brioche buns to the same skillet and toast until lightly browned.
- To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
- Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
STEAKHOUSE BURGER
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
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 HOUSE BURGERS
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
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.
STEAK HOUSE BURGERS
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
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
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
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.
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