Steakhouse Burgers With Cheese Recipes

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.

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.

STEAKHOUSE BURGERS WITH CHEESE

Steps:

• Heat grill to medium heat.
• Combine tomatoes, dressing and 1/2 tsp. steak sauce.
• Mix meat, onions and remaining steak sauce; shape into 4 (1/2-inch-thick) oval patties.
• Grill patties 4 to 5 min. on each side or until done (160�F); top with 2% Milk Singles. Add bread, cut-sides down, to grill. Grill 1 min. or until Singles are melted and bread is lightly toasted.
• Fill bread with cheeseburgers; top with tomato mixture.

CHEESY STEAKBURGERS

Steps:

• Prepare a grill for medium-high heat. Brush the grill with olive oil.
• Put the sirloin, Cheddar, salt, pepper and hot sauce in a bowl and mix. Form into four 8-ounce patties. Grill the patties for 3 to 4 minutes, then flip and grill until cooked to desired doneness, another 3 to 4 minutes.
• Meantime, grill the whole jalapenos for a few minutes until blackened. Grill the burger buns until lightly toasted.
• Transfer the burgers to the buns. Serve with ketchup, mustard, mayonnaise, lettuce, tomato, onion rings and the grilled jalapenos on the side for everyone to assemble their own burgers.

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.

CHEESESTEAK BURGER

Steps:

• Preheat a griddle or large skillet over medium-high heat.
• Place the cheese sauce in a pan over low heat to warm gradually.
• Melt the butter on one half of the griddle. Add the onion, peppers and mushrooms to the buttered side of the griddle and toss. Season with 1 teaspoon of the steak seasoning, then let cook until they begin to caramelize and darken, 8 to 10 minutes.
• Meanwhile, divide the beef in half and roll each half into a ball. Sprinkle the beef with the remaining teaspoon steak seasoning, along with some salt and pepper. Add the beef to the griddle and, using the back of a spatula, smash the beef into two thin patties. Cook for 2 to 3 minutes per side. When the patties are cooked through, place a slice of provolone on each patty and allow to melt slightly. Place one patty on top of the other and remove to a plate. Remove the vegetables to a plate also.
• Add the mustard to the bottom half of the roll. Add the patties and top with the vegetables. Cover the vegetables with the cheese sauce and add the top half of the roll. Serve immediately.

STEAKHOUSE BLUE CHEESE BURGERS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bacon on a rimmed baking sheet. Sprinkle with the brown sugar and cracked pepper. Bake until the bacon is crisp and the sugar is gooey, 15 to 18 minutes. Remove from the oven, keep warm and set aside. Leave the oven on.
• While the bacon bakes, heat a cast-iron griddle over medium heat until hot.
• Spread the mayonnaise on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
• Shape the beef into 4 equal patties. Spread the mustard over each patty and season with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes. Add the butter and flip the patties.
• Top the patties with the blue cheese crumbles. Bake until the cheese starts to yield--the blue cheese will not melt--2 to 3 minutes.
• Meanwhile, spread the steak sauce on the bottom buns. Top with the patties and bacon. Close the burgers and serve hot.