Steakhouse Burger Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions and gently form into two patties about 3/4 inch thick. Do not overwork the meat. Make a slight dimple in the center of each patty with your thumb so they cook evenly.

Season both sides of each patty with kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder just before cooking.

Prepare vegetables: thinly slice the red onion to yield about 1/4 cup, cut the bell pepper into thin strips to yield 1/2 cup, and roughly chop or slice the jarred banana peppers to yield 2 tablespoons.

Heat a skillet over medium-high heat. Add 1 tbsp unsalted butter and 1 tsp olive oil. When butter is melted and foaming, add the sliced red onion and bell pepper. Sauté, stirring occasionally, for 3–4 minutes until softened.

Add the banana peppers, 1/4 tsp salt, and 1/8 tsp black pepper. Continue to cook 1–2 minutes more so flavors meld but peppers remain tender-crisp. Remove vegetables from skillet and keep warm.

In the same skillet over medium heat, add 1 tsp unsalted butter. When melted, add 2 tbsp steak sauce and stir for 30–45 seconds until sauce is warmed and slightly reduced. This 'toasts' the sauce and concentrates flavor. Remove from heat and set aside.

Wipe the skillet lightly (or heat a clean cast-iron/grill pan) and set over medium-high heat. When very hot, add the patties. Cook 3–4 minutes on the first side without pressing so a crust forms.

Flip the patties and immediately place a slice of cheddar on each. Cook another 3–4 minutes for medium doneness (adjust time for desired doneness). If using a lid, cover for the last 30–60 seconds to help cheese melt.

While patties finish, split the burger buns and toast cut sides in a separate pan or under broiler until golden, about 1–2 minutes.

Spread 1 tbsp mayonnaise on each bottom bun. Place a lettuce leaf and a tomato slice on the mayo. Set the cheeseburger patty on top of the tomato.

Spoon a generous tablespoon of the sautéed peppers, banana peppers, and red onion over each patty. Drizzle about 1 tbsp of the toasted steak sauce over the vegetables and patty (divide remaining sauce if needed).

Top with the toasted bun tops and serve immediately.