The Steakburger Experiment

In Burgers, Sandwiches & Dogs by Mark MaskerLeave a Comment

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If you want to make a great hamburger, you’ve got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast. That was the thinking behind this steakburger idea: treat some 80/20 ground beef as you would a steak, only with bread condiments. It’s still a burger, after all, and standards have to be met.
Usually when I make a steak I keep it simple: salt pepper, and some quality time marinating in Worcestershire sauce. I did the same here with the patty but added in some saute that I thought went along with what some people like to put on steak at a steakhouse. This recipe was a big hit and is definitely coming back for an encore later!

steakburger
The Steakburger Experiment
Print Recipe
Heat Scale: None
Servings
3 burgers
Cook Time
10 minutes
Servings
3 burgers
Cook Time
10 minutes
steakburger
The Steakburger Experiment
Print Recipe
Heat Scale: None
Servings
3 burgers
Cook Time
10 minutes
Servings
3 burgers
Cook Time
10 minutes
Ingredients
Servings: burgers
Instructions
  1. Marinate the patties in the Worcestershire sauce for at least one hour in the fridge.
  2. Preheat your grill to medium high for direct grilling.
  3. Sautee the mushrooms, bacon, and shallot in a pan until the bacon is cooked through and the mushrooms are softened. Cover and set aside to keep warm.
  4. Lightly brush each patty with olive oil and coat with your favorite steak rub. Grill all three for five minutes on a side. Flip them, place a slice of cheese on each, and close the grill for four to five minutes.
  5. Grill the buns for 30-60 seconds with the lid closed.
  6. Assemble the completed burgers, add the ranch dressing, and get nice and full. Optional: Share with others.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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