the best steakhouse burger

I don’t own a steakhouse, but I have worked in several.  This burger would have improved those menus.  This steakhouse burger sounds fancy and tastes incredible, but it’s really simple to put together.  You probably have all of the ingredients in your kitchen right now!

Ingredients

1 lb ground beef (I used an 85/15 grass fed, humanely raised, antibiotic and hormone free organic grind from Whole Foods, not inexpensive, but worth it)
12 slices thick cut bacon
1 small sweet onion, diced
lettuce
4 oz fontina cheese
1/4 cup mayonnaise
1/4 cup barbecue sauce
1/4 cup dijon mustard
4 cloves fresh garlic, finely minced
4 bakery buns
salt & pepper

  1. Remove the meat from the refrigerator 30 minutes before you’re ready to grill.
  2. Whisk half of the minced garlic with the mayo.
  3. Whisk the barbecue sauce and mustard together.
  4. Divide the ground beef evenly into 4 patties about 3/4 inch thick, barely molding them into a patty shape and creating an indentation in the center on both sides with your thumb.  Do not overwork the meat.  The less handling, the better.
  5. Season generously on both sides with salt and pepper.
  6. Place 8 slices of bacon on a metal cooling rack placed on rimmed cookie sheet.  Bake at 400 degrees for 12-15 minutes, or until crispy and done.  Remove to a paper towel-lined plate.
  7. Meanwhile, chop the remaining 4 pieces of bacon and remove fat (doesn’t have to be perfect, just lop of the big chunks).
  8. If you’re using a grill pan, place over medium high heat and add the chopped bacon.  Cook just until bacon begins to brown, and then add the onion.  Cook until onion is soft, add half the garlic and cook for 2 more minutes.  Remove from pan and set aside.  Complete this step in a skillet if using a grill.
  9. Turn a grill or grill pan onto high heat.  Wipe the surface of the grill with a towel drizzled with vegetable oil, the grill pan should already be coated with bacon drippings.
  10. Place the patties on the hot surface of grill/ grill pan making sure not to crowd them.
  11. This step is hard.  Do not touch, tinker, check or otherwise interfere in any way with the patties for four full minutes.  Whatever you do, don’t press them with a spatula or other device.  This will NOT speed up the cooking time, but will make your burgers dry!
  12. Flip the burgers and then STEP AWAY FROM THE GRILL.  Again, do not check, feel, touch or smell the patties.  Just let the grill do it’s job.  Let these babies cook for 2 more minutes, top with cheese and cook for another 2 minutes for medium (that’s a total of 8 minutes).
  13. Meanwhile, toast the buns.
  14. Remove the burgers from the grill, place a piece of foil over them (don’t seal it, just place it on top).
  15. Slather bottom buns with the garlic mayo and the top bun with the barbecue & mustard blend.  Add bacon and onion relish, perfectly grilled patty and top with letuce.
  16. This goes great with simply grilled asparagus, loaded baked potatoes or creamed spinach.  Try to have just one!

xoxo,

terri

Thoughts?