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!
- 1 lb 80/20 ground beef formed into 3 patties
- 1 cup worcestershrie sauce
- 1 cup sliced white mushrooms
- 1/2 lb chopped bacon
- 1 shallot finely chopped
- 2 cloves garlic chopped
- steak rub to taste
- 3 slices cheddar or smoked gouda cheese
- 3 onion or ciabatta rolls
- olive oil
- Ranch dressing to taste
- Marinate the patties in the Worcestershire sauce for at least one hour in the fridge.
- Preheat your grill to medium high for direct grilling.
- 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.
- 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.
- Grill the buns for 30-60 seconds with the lid closed.
- Assemble the completed burgers, add the ranch dressing, and get nice and full. Optional: Share with others.
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