Texas Toast Open-Faced Steak/Pork Burger

Andy Anderson !


Okay, here we go… freshly ground sirloin, mouthwatering smoked pulled-pork, yummy cheese and a secret sauce. All piled on a nice slice of Texas toast.

What could go wrong with that?

Okay, I just finished a big project, and I’ve decided I’m not staring the next one until Monday, so that gives me a couple of days to just relax and work out some new recipes. You won’t want to eat this one on a daily basis; however, if you’re feeling bad, you might want to give it a try.

So, you ready… Let’s get into the kitchen.

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20 Min
45 Min



1 Tbsp
sweet butter, unsalted
2 Tbsp
yellow onion, minced
1 Tbsp
flour, all purpose variety
1/4 c
half & half
1/4 c
chicken stock (not broth)
2 c
fresh spinach, chopped
salt, kosher variety, to taste
cayenne pepper, to taste
1 Tbsp
parmesan cheese, grated
1 Tbsp
lemon juice, freshly squeezed


2 Tbsp
grapeseed oil
1 Tbsp
olive oil, extra virgin
4 oz
button mushrooms, sliced
1/2 medium
onion, thinly sliced
1 clove
garlic, minced
1/2 lb
ground sirloin
1/4 lb
pulled pork.
1 tsp
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 slice
texas toast
4 Tbsp
bbq sauce (your favorite)
3 oz
sharp cheddar cheese, for topping, or cheese of your choice.


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2Gather your ingredients.

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3Melt the butter in a saucepan over medium heat.

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4After the foaming subsides, add the onion

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5Cook until softened, about 2 to 3 minutes.

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6Chef’s Note: I love the smell of onions sautéing in butter.

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7Add the flour, and cook for 1 minute.

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8Add the milk and stock, and stir to combine.

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9Add a bit of salt, and cayenne, to taste.

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10Raise to the boil, then quickly reduce to a simmer.

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11Continue to simmer for an additional 2 minutes.

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12Add the spinach.

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13Mix until the spinach begins to wilt.

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14Add the Parmesan cheese, and the lemon juice, and then stir to combine.

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15Cover and keep warm.

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17Gather your ingredients

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18Add the grapeseed oil to a sauté pan over medium heat.

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19Add the sliced onions.

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20Sauté until softened, but not browned, about 3 to 5 minutes.

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21Add the sliced mushrooms and garlic into the pan.

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22Sauté the mushrooms until softened, and the garlic is fragrant, about 3 to 5 minutes.

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23Remove the mushrooms/onion mixture from the pan and reserve.

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24Add the tamari sauce and a bit of pepper to the sirloin.

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25Chef’s Note: I grind my own sirloin, because that allows me to choose the type of grind I want. For this recipe I like a grind that’s a bit courser than the normal grind of a package of ground sirloin.

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26Gently mix to combine.

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27Chef’s Note: Since the tamari sauce is salty, you won’t need to add any salt to the sirloin.

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28Place a rack in the middle position, and preheat the oven to 230f (110c).

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29Chef’s Note: Divide the mixture into two equal patties.

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30Use a glass or similar device to “push” into the burgers… creating an indentation.

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31Add a tablespoon of your favorite BBQ sauce into the indentation.

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32Fill the indentation with the pulled pork.

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33Add an additional tablespoon of BBQ sauce to the top of the pulled pork.

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34Place on a parchment-lined baking sheet.

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35Place into the preheated oven, and bake for about 30 minutes.

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36After 30 minutes add half the mushroom/onion mixture to the top of each burger, and then add the cheese, of your choice.

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37Continue to bake for an additional 15 minutes or until the internal temperature of the burgers reaches 160f (72c).

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38While the burgers are baking, brush both sides of the Texas toast with some of the olive oil.

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39Toast in the sauté pan, about 2 minutes per side.

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40Reserve the toast.

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41Plate by adding some “secret” sauce to the top of the Texas toast, and then adding one of the burgers. Enjoy.

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42Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium