I love burgers. I’m pretty sure I could eat one every day if it wouldn’t eventually kill me. There’s just something about a nice, juicy burger with all the accompaniments you like – bacon, tomato, lettuce, avocado, really anything you want – and it’s just plain good. I didn’t think there was too much else you could do to a burger until I came across this recipe for a Steak Burger from Cook’s Country. This burger is made from ground sirloin, which is why they call it a steak burger. Now the thing about ground sirloin is that there is hardly any fat in it at all, so you need to add a little fat to this to make it perfect. it’s nothing a little melted butter can’t take care of, and while you’re at it you can add a little spice to it as well. They also use a steak sauce on the burger to really give it some intense flavor. This recipe calls for the burgers to be grilled, but of course it was raining today when I started cooking so everything got moved inside.
Grilled Steak Burgers
For the Burgers:
8 tablespoons butter
2 garlic cloves, minced
2 teaspoons onion powder
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons soy sauce
1 1/2 pounds 90 percent lean ground sirloin
4 hamburger buns
For the Steak Sauce:
2 tablespoons tomato paste
2/3 cup beef broth
1/3 cup raisins
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
For the burgers, melt the butter in a large skillet over medium-low heat. Add the garlic, onion powder, pepper and salt and cook until fragrant, about 1 minute. Pour all but 1 tablespoon of the butter mixture into a bowl and let cool slightly, about 5 minutes.
For the steak sauce, add the tomato paste to the skillet and cook over medium heat until the paste begins to darken, 1 to 2 minutes. Stir in the broth, raisins, soy sauce, mustard, vinegar, and Worcestershire sauce and simmer until the raisins plump, about 5 minutes. Process the sauce in a blender until smooth, about 30 seconds; transfer to a bowl.
Add 5 tablespoons of the cooled butter mixture and the soy sauce to the ground beef and gently knead until well combined. Shape into 4 3/4-inch-thick patties and press a shallow divot in the center of each. Brush each patty all over with 1 tablespoon of the steak sauce. Combine the remaining 2 tablespoons of the cooled butter mixture with 2 tablespoons of the steak sauce; set aside.
For a gas grill, turn all the burners to high, cover, and heat the grill until it is hot, about 15 minutes. Leave the burners on high. Clean and oil the cooking grate. Grill the burgers, covered, until the meat registers 120 to 125 degrees, 3 to 4 minutes per side, or 130 to 135 degrees (for medium), 4 to 5 minutes per side. Transfer the burgers to a plate, tent loosely with aluminum foil, and let rest 5 to 10 minutes. Brush the cut side of the buns with the butter-steak sauce mixture. Grill the buns, cut side down, until golden, 2 to 3 minutes. Place the burgers on the buns and serve with the remaining steak sauce.
The steak sauce has just the right bite to it and tastes very good on the burgers. Of course, you can top the burgers with whatever you like to top them with. I prefer some sliced pickle, red onion and tomato myself, maybe a piece of bacon or avocado. You could just eat them with the steak sauce. I still had some of the remoulade I made a few days ago and used that. It was delicious.
There’s no meal tomorrow since we are going to the Mets game at Citi Field tomorrow night, but I do have a dinner planned for Wednesday involving, chicken, Italian sausage and potatoes. Check back on Wednesday to see what it is. until then, enjoy your evening and enjoy your meal!
onedadskitchen 