Burger Steak Recipes

STEAK BURGERS

Steps:

• Mix ground beef and Montreal steak seasoning together in a bowl. Form mixture into 4 patties.
• Preheat grill for medium heat and lightly oil the grate. Grill patties until browned, 5 to 6 minutes per side.
• Serve grilled patties on hamburger buns.

FAMOUS HAMBURGER STEAK

Steps:

• In large bowl, combine ground beef, worcestershire, parsley, garlic, salt and pepper; shape mixture into 5 (1/2-inch thick) patties.
• Heat a large skillet over medium-high heat.
• Add beef patties, and cooke for 4-5 minutes per side or until browned.
• Remove patties from skillet, and set aside.
• Drain skillet, reserving 1 T skillet drippings.
• In the same skillet, heat reserved drippings over medium high heat.
• Add mushrooms and onion, and cook, stirring frequently, for 5-6 minutes, or until tender.
• Return beef patties to skillet.
• In small bowl, combine consomme, broth, and gravy mix; add to skillet.
• Bring to a boil over medium-high heat.
• Reduce heat, and simmer for 15 minutes, or until beef patties are cooked through and sauce is thickened.
• Serve immediately over hot cooked egg noodles, if desired.
• Garnish with fresh parsley, if desired.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

STEAKHOUSE BURGERS

Steps:

• Preheat the grill to high heat.
• In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
• Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
• Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
• Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

CHURRASCO STEAK BURGER

Steps:

• For the chimichurri: Combine blended oil, olive oil, garlic, lime juice, oregano, vinegar, salt, pepper flakes and black pepper in a large bowl and let the mixture stand for 30 minutes.
• Whisk in parsley and cilantro and let the mixture stand for 1 hour.
• For the chimichurri aioli: Add mayonnaise to a mixing bowl and slowly whisk in 1/2 cup chimichurri until combined well.
• For the caramelized onions: Heat a large skillet over medium heat. Add blended oil and the onions. Cook until translucent, then add the brown sugar. Add the salt and pepper and cook until desired color is achieved.
• For the skirt steak burger: Add the meats and 2 cups chimichurri to a large mixing bowl and mix until well incorporated. Form into 8-ounce patties.
• Preheat a grill for cooking at high heat.
• Grill patties until they have crosshatch marks, 3 to 4 minutes per side. Add patties to buns and drizzle the bun tops with caramelized onions and chimichurri aioli.

HAMBURGER STEAK

Steps:

• Mix hamburger, 1/4 cup flour, garlic powder, salt and pepper. Form into 4 square patties and brown. Add onions to pan and Saute. Remove patties and onions from pan. Mix 1/4 cup flour and water in pan. Add beef cubes stir and heat until thickened. Add salt, pepper and a little browning sauce if desired. Add patties and onions back to pan and simmer for 30-45 minutes.
• Serve with potatoes, noodles, or rice. If sauce is to thick or boils down add a little more water as it simmers.

STEAK HOUSE BURGERS

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.