Homestyle Steakhouse Burger

1
christopher lucchese

By
@OffTrackCooking

It's like having a full Rib-Eye Steak dinner between two buns.
There are Caramelized Onions, Madera Wine Steak Sauce, and a Mushroom Reduction.
This thing is packed with flavor, and might just be the best burger you have ever done tasted!! The flavors are intense and amazing!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
3 Hr
Cook:
30 Min
Method:
Barbecue

Ingredients

  • 2 1/2 lb
    ground rib-eye steak (grind yourself, or have the butcher grind for you)
  • 2 tsp
    sea salt, fine
  • 2-3 tsp
    fresh cracked black pepper
  • 3/4 tsp
    powdered onion
  • 3/4 tsp
    powdered garlic
  • 1 large
    egg, beaten
  • 4 tsp
    worcestershire sauce
  • 2 tsp
    soy sauce
  • 2 Tbsp
    grated parmesan cheese
  • ·
    caramelized onion ingredients:
  • 6-8 large
    sweet onions, preferably maui sweet
  • 2 tsp
    fresh cracked pepper
  • 1 1/4 Tbsp
    fine sea salt
  • 2 tsp
    granulated white sugar
  • 3 Tbsp
    olive oil, extra virgin
  • ·
    mushroom reduction ingredients:
  • 2 lb
    mixed crimini and baby bella mushrooms, thinly sliced
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    olive oil, extra virgin
  • 1 large
    shallot, diced
  • 3 medium
    garlic cloves, smashed
  • 2 Tbsp
    madeira wine
  • 3 tsp
    cracked black pepper
  • 3 tsp
    fine sea salt
  • ·
    steak sauce ingredients:
  • 2 c
    ketchup
  • 1/2 c
    heinz 57 sauce
  • 3 Tbsp
    dijon mustard
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    prepared horseradish
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    prepared yellow mustard
  • 1 Tbsp
    prepared wasabi
  • 1 tsp
    sriracha sauce
  • 1/4 tsp
    chili powder
  • 1/4 tsp
    onion powder
  • 2 tsp
    cracked black pepper
  • 2 tsp
    fine sea salt
  • 1 1/4 c
    madeira wine
  • 6
    soft burger buns or rolls, like a brioche bun

How to Make Homestyle Steakhouse Burger

Step-by-Step

  1. In a large bowl, combine the ground steak with the salt, several grinds of pepper, the powdered onion and garlic powders, beaten egg, Worcestershire sauce, soy sauce and Parmesan cheese. Mix the ingredients together until combined, careful not to overwork. Cover and refrigerate the meat for 30 to 40 minutes to give the flavors time to permeate the meat.
  2. Divide the mixture and form into 6 patties, making sure to indent the center of each patty so it does not plump up on the grill. Crack a little more black pepper over each patty and refrigerate until ready to grill.
  3. CARAMELIZED ONIONS
    Halve the onions and thinly slice. Place the onions in a bowl and toss with enough olive oil to lightly coat.

    Warm a large cast iron skillet or Dutch oven over medium heat. Add one-fourth cup olive oil and when the oil just starts to shimmer, add the onions. Cook the onions over medium heat, stirring infrequently.
  4. After about 20 minutes, stir in one-half teaspoon salt and a few grinds of pepper, along with the sugar. Cook an additional 30 minutes, stirring occasionally.

    Reduce the heat to low and continue to cook until the onions begin to caramelize, and their volume has reduced by more than half, 45 minutes to an hour. Remove from heat and remove the onions, leaving any leftover bits and juices in the pan (the pan will be used to make the steak sauce).
  5. MUSHROOM REDUCTION
    In a large cast iron skillet, melt the butter and oil over medium-low heat. Add the shallot and garlic, cooking until the shallot is nearly translucent, 6 to 8 minutes. Stir in the mushrooms and season with one teaspoon salt and several grinds of pepper, or to taste. Cook, stirring occasionally, for 1 to 2 hours until the mushrooms are soft and reduced in volume by over half. Add the wine and, off heat, carefully light a match over the wine to burn off the alcohol. Continue cooking for another 30 minutes, stirring frequently, to give the flavors time to combine. Remove from heat and place the mushrooms in a bowl.
  6. MADERA WINE STEAK SAUCE
    In a medium bowl, whisk together the ketchup, Heinz 57 sauce, Dijon mustard, Worcestershire sauce, horseradish, soy sauce, yellow mustard, wasabi, Sriracha, chile powder, onion powder, 10 grinds of black pepper and salt to taste to make the steak sauce base.

    In the pan used to caramelize the onions, warm up the leftover bits over medium heat. When warm, add the wine and scrape any flavorings from the bottom and sides of the pan.
  7. When the wine is warm, add the steak sauce base and bring to a gentle simmer. Reduce the heat so the sauce bubbles gently and cook, stirring frequently, for at least 20 minutes to marry the flavors. Remove from heat. This makes a generous 2 cups steak sauce, more than is needed for the remainder of the recipe. The steak sauce will keep, covered and refrigerated, about 2 weeks.
  8. STEAKHOUSE BURGER PATTIES
    Remove the burgers from the refrigerator and set aside, away from direct sunlight in a cool place, to come to room temperature for about 15 minutes. Meanwhile, heat the grill.

    Halve the burger buns and brush the bottoms with steak sauce.

    Grill the burgers, brushing the tops with steak sauce after they are flipped. Just before the burgers are finished, add the buns to lightly toast. When the burgers are done, remove and rest under aluminum foil for about 10 minutes.

    Add a large scoop of mushrooms to the bottom of each bun. Place a burger over the mushrooms and top with caramelized onions, then the bun top. Serve immediately.

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