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.
ULTIMATE STEAKHOUSE BURGER
This is by far the best burger recipe I have tried. It is a recipe I clipped from a magazine--sorry folks, just can't remember which one. TRY THESE you'll never fix a plain hamburger again. They are so tender and juicy and the bacon fat adds just a hint of smoky flavor. I don't think you'll be sorry!
Provided by lkazmo2
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon in skillet. Place 3 tablespoons of bacon fat into heatproof bowl and set in refrigerator while preparing other ingredients.
- Put bread in bowl, add milk, and let mixture sit about 5 minutes. Using a fork, mash bread and milk till smooth paste forms.
- Break up beef into small bits into a medium size bowl. Season with salt and pepper, then add garlic, bread paste, and reserved chilled bacon fat. Lightly knead all ingredients to mix and incorporate. Divide into 4 patties.
- Oil cooking grate and grill burgers over a very hot fire, without squeezing down on them, until well seared on both sides (7-10 mins depending on preference for doneness). Top burgers with bacon previously cooked. Serve on buns.
Nutrition Facts : Calories 402.4, Fat 25, SaturatedFat 9.7, Cholesterol 123.6, Sodium 866.7, Carbohydrate 4.8, Fiber 0.3, Sugar 0.3, Protein 37
THE ULTIMATE BURGER
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before grinding.
Provided by Ian Knauer
Categories Food Processor Fourth of July Kid-Friendly Backyard BBQ Dinner Lunch Steak Summer Grill Grill/Barbecue Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 2
Steps:
- Cut steak into 1 1/2-inch pieces and season with 11/2 teaspoon salt. Chill in a sealable bag 4 to 6 hours.
- Rinse steak under cold water, then pat dry. Grind using a meat grinder with a 3/8-or 1/4-inch die or finely chop in a food processor. Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Season burgers with 1/4 teaspoon pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)
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