Prime Steak Burger Recipe

Heat a large skillet over medium-low heat. Add butter and olive oil until melted and shimmering.

Add thinly sliced onions, sprinkle with kosher salt and black pepper, and stir to coat. Cook slowly, stirring every 4–5 minutes, until onions soften and turn deep golden — about 25–35 minutes. If onions are drying, add a tablespoon of water. Stir in brown sugar in the last 5 minutes to accelerate caramelization if desired. Remove from heat and keep warm.

Combine apple cider vinegar, water, granulated sugar, and kosher salt in a heatproof jar or bowl. Stir until sugar and salt dissolve.

Add sliced cucumbers or dill pickles and optional dill sprig. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 1 hour) to develop flavor. Reserve 1 teaspoon of the pickle brine for finishing the fries/burger if desired.

If poblano is not pre-roasted: char the poblano over an open flame or under a hot broiler until blackened on all sides. Place in a covered bowl or sealed bag for 10 minutes to steam, then peel, seed, and finely chop.

In a small bowl, combine mayonnaise, finely chopped roasted poblano, lime juice, garlic, smoked paprika, kosher salt, and black pepper. Mix until smooth and taste for seasoning. Chill until assembly.

Preheat oven to 425°F (220°C) if roasting. Pat cut potatoes dry with a towel to remove excess moisture.

Toss fries with vegetable oil, kosher salt, and black pepper on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and crisp. Alternatively, deep-fry at 350°F (175°C) in batches until golden, then drain on paper towels and season immediately. Toss with 1 teaspoon reserved pickle brine and optional butter for extra flavor.

Divide the ground beef into 4 equal portions (about 6 oz / 170 g each). Gently form each portion into a loose patty about 3/4" thick and slightly wider than the roll. Do not overwork the meat to preserve juiciness.

Season both sides of each patty with kosher salt and freshly ground black pepper. If using Worcestershire, brush 1/4 teaspoon on each side before cooking.

Heat a cast-iron skillet or grill over medium-high heat and brush with neutral oil. When very hot, add patties (do not overcrowd). Cook for 3–4 minutes on the first side until a brown crust forms.

Flip once and cook 3 minutes more for medium-rare to medium (internal temperature 130–140°F / 54–60°C). In the last 1 minute of cooking, place a cheddar slice on each patty and cover the pan or close the grill to melt the cheese.

Remove patties and let rest on a warm plate for 2–3 minutes.

Split the potato rolls and butter the cut sides lightly. Toast cut sides in a skillet over medium heat or on the grill until golden, about 1–2 minutes.

Spread about 1 tablespoon of poblano aioli on the bottom half of each toasted roll.

Place a lettuce leaf on the aioli, then top with the cheddar-topped patty. Spoon 2 tablespoons of caramelized onions over the patty, then add 2–3 slices of house-made pickles. Spread 1 teaspoon of aioli on the top roll if desired, and close the burger.

Serve each burger with a portion of fries on the side.