Steakhouse Burger Recipe

Form patties

Divide the ground chuck into four equal portions (about 4 oz each). Gently form into 3/4-inch thick patties, slightly larger than buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season both sides of each patty with 1/4 tsp kosher salt and about 1/4 tsp freshly ground black pepper. Lightly brush or sprinkle each patty with a little Worcestershire sauce (about 1/4 tsp each). Let rest at room temperature for 10 minutes while you prepare other components.

Preheat a cast-iron skillet or griddle over medium-high heat until very hot (about 5 minutes). Add a light film of oil if skillet is not well seasoned.

Cook patties 3-4 minutes per side for medium (internal temp 145–150°F/63–66°C). In the last minute of cooking, lay a slice of pepper jack on each patty and cover pan briefly to melt cheese. Remove patties to a plate and tent with foil to rest 3 minutes.

Cook bacon

Place bacon in a single layer in a cold skillet. Cook over medium heat until evenly browned and crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. When cool, halve slices lengthwise if desired for burger fit. Reserve 1 tablespoon of bacon drippings for mushrooms (optional).

Prepare onion straws

Slice the yellow onion very thinly into rings and separate into thin loops. In a shallow bowl, whisk together the flour, 1 tsp salt, 1 tsp black pepper, and 1/4 tsp cayenne. Toss the onion rings in the seasoned flour to coat, shaking off excess.

Heat 1 cup vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry the floured onion rings in batches until golden brown and crisp, 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm and crisp while assembling burgers.

Wipe mushrooms clean and slice thinly. Heat 1 tbs butter and 1 tsp olive oil in a skillet over medium-high heat. Add mushrooms in a single layer and let brown without stirring for 2 minutes, then stir and continue cooking until nicely caramelized, about 4–6 minutes.

Add minced garlic and thyme and cook 30 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper. If reserved, add 1 tbs bacon drippings for extra flavor and stir to combine. Remove from heat and keep warm.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 tsp smoked paprika, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp hot sauce (optional), and 1/4 tsp salt. Taste and adjust seasoning. Chill until ready to use.

Slice the tomato into 1/4-inch thick rounds. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Break lettuce into leaves and pat dry. Thinly slice red onion into rings.

Butter the cut sides of brioche buns with 2 tbs softened butter. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon of Al sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then a cheese-melted burger patty, followed by 2 slices of crisp bacon (or equivalent), a generous spoonful of sautéed mushrooms, 1–2 tomato slices, and a small handful of onion straws. Add a few red onion rings if desired. Finish with a smear of Al sauce on the top bun and close the burger.

Serve immediately with extra onion straws on the side.