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Restaurants›Kona Grill - Tampa›Steakhouse Burger** Recipe

Steakhouse Burger** Recipe

Name: Kona Grill - Tampas Steakhouse Burger** Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 2 each 80/20 ground beef (formed into 1/4 lb patties); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 1 tbs Neutral oil (for griddle or pan); 2 each American cheese slices; 4 slices Streaky bacon; 3 oz Fresh shiitake mushrooms, stems removed, thinly sliced; 1 tbs Unsalted butter; 0.5 tsp Olive oil; 0.125 tsp Salt (for mushrooms); 0.0625 tsp Black pepper (for mushrooms); 1 each Yellow onion, thinly sliced; 1 tbs Unsalted butter (or oil); 0.25 tsp Sugar (optional, helps caramelize); 0.5 tsp Balsamic vinegar (optional finish); 0.125 tsp Salt; 3 tbs Mayonnaise; 1 tbs Ketchup; 1 tsp Dill pickle relish; 0.5 tsp Worcestershire sauce; 0.125 tsp Garlic powder; 1 tbs Smoky BBQ sauce; 2 each Brioche burger buns; 1 tbs Unsalted butter (for toasting buns); 4 each Pickle slices; 2 leaves Leaf lettuce (optional); 2 cups Russet potatoes, cut into fries (or frozen fries); 2 tbs Vegetable oil (for frying or roasting); 0.5 tsp Salt; 0.125 tsp Pepper

Inspired by Kona Grill - Tampa

Time1h

Serves1

double-stacked 1/4 pounders, american cheese, bacon, shiitake mushroom, caramelized onion, secret sauce, bbq sauce, brioche bun, fries

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Ingredients

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Burger Patties & Seasoning

2 each 80/20 ground beef (formed into 1/4 lb patties)

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1 tbs Neutral oil (for griddle or pan)

Cheese

2 each American cheese slices

Bacon & Mushrooms

4 slices Streaky bacon

3 oz Fresh shiitake mushrooms, stems removed, thinly sliced

1 tbs Unsalted butter

1/2 tsp olive oil

1/8 tsp Salt (for mushrooms)

0.063 tsp Black pepper (for mushrooms)

Caramelized Onions

1 each Yellow onion, thinly sliced

1 tbs Unsalted butter (or oil)

1/4 tsp Sugar (optional, helps caramelize)

1/2 tsp Balsamic vinegar (optional finish)

1/8 tsp Celtic sea salt

Sauces & Condiments

3 tbs Mayonnaise

1 tbs Ketchup

1 tsp Dill pickle relish

1/2 tsp Original Worcestershire Sauce

1/8 tsp Watkins garlic powder

1 tbs Smoky BBQ sauce

Buns & Assembly

2 each Brioche burger buns

1 tbs Unsalted butter (for toasting buns)

4 each Pickle slices

2 leaves Leaf lettuce (optional)

Fries

2 cups Russet potatoes, cut into fries (or frozen fries)

2 tbs Vegetable oil (for frying or roasting)

1/2 tsp Celtic sea salt

1/8 tsp white, green, and black pepper

Method

Sauces & Prep

Make the secret sauce: in a small bowl combine mayonnaise (3 tbs), ketchup (1 tbs), dill pickle relish (1 tsp), Worcestershire (1/2 tsp) and garlic powder (1/8 tsp). Stir until smooth. Taste and adjust—add more relish for tang, or more mayo to mellow.

Combine 1 tablespoon smoky BBQ sauce with a little of the secret sauce (or reserve BBQ separately) to use as the burger’s BBQ finish.

If using fresh potatoes, rinse cut fries under cold water and pat dry thoroughly. If using frozen fries, keep them refrigerated until ready to cook.

Caramelized Onions

Heat 1 tablespoon butter in a medium skillet over medium-low heat. Add thinly sliced onion and 1/8 tsp salt. Cook, stirring occasionally, 20–25 minutes until deep golden and soft.

About halfway through, sprinkle 1/4 tsp sugar to speed caramelization if desired. In the last minute, stir in 1/2 tsp balsamic vinegar. Remove from heat and set aside.

Bacon & Mushrooms

In a separate skillet, cook 4 bacon slices over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain; reserve 1 tablespoon bacon fat in the pan (or discard if preferred).

Add 1 tbs butter and 1/2 tsp olive oil to the bacon pan (or a clean skillet) over medium-high heat. Add sliced shiitakes (3 oz) and sauté 3–4 minutes until browned. Season with 1/8 tsp salt and a pinch of black pepper. Remove mushrooms and keep warm.

Fries

Preheat oven to 425°F (220°C) if roasting fries. Toss potatoes with 2 tbs vegetable oil, 1/2 tsp salt and 1/8 tsp pepper. Spread in a single layer on a baking sheet and roast 22–30 minutes, flipping halfway, until golden and crisp. If frying, heat oil to 350°F and fry until golden, then drain on paper towels and salt immediately.

Patties & Assembly

Form two 1/4 lb (each) patties and press a shallow dimple in the center of each with your thumb to prevent doming. Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a griddle or heavy skillet over medium-high and add 1 tbs neutral oil. When very hot, place patties down. Cook 3–4 minutes without moving to develop a crust.

Flip patties and immediately place an American cheese slice on each patty. Cook another 2–3 minutes for medium (adjust time for desired doneness). If you prefer the classic smashed effect, press gently after the first 30 seconds of the second side to meld cheese and patty.

While patties finish, split brioche buns and butter cut sides with 1 tbs butter. Toast cut side down in a skillet or on the griddle until golden, about 1–2 minutes.

Assemble the double-stacked burger: On the bottom bun spread about 1 tablespoon secret sauce. Place leaf lettuce (if using) then one cheeseburger patty. Add 2 bacon slices (or fold 4 slices to distribute), a portion of sautéed shiitake mushrooms, and a spoonful of caramelized onions. Place the second cheeseburger patty on top. Brush a little smoky BBQ sauce (about 1 tsp) on the top bun and crown the burger with pickles and the top bun.

Press slightly to compact and serve immediately with fries on the side and extra secret sauce or BBQ on the plate for dipping.