Steakhouse Burgers


Main Dish
Steakhouse Burgers

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Sesame seed bun with lettuce, burger, cheese, tomato, red onion slices, and ketchup

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    The secret to making an unforgettable burger is the beef you use. Grind up flavorful, affordable beef chuck steaks with butter or bacon for juicy patties that have an ultimate richness hot o?ff the grill.

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    Servings and Ingredients

    Serves 4
    1 lbs. beef chuck flat iron steak
    ¼ c. Hy-Vee butter or 2 slices Hy-Vee double-smoked bacon, chopped
    ¾ tsp. Hy-Vee kosher sea salt
    ¼ tsp. Hy-Vee black pepper


    1. Cut steak into 1/2-inch pieces; spread pieces out on a large baking pan. Add butter or bacon to pan. Cover and freeze for 1 hour or until partially frozen.
    2. Heat a charcoal or gas grill for direct cooking over medium heat.
    3. Place partially frozen meat and butter or bacon in a food processor. Cover and process until meat is coarsely ground. Or, using the meat grinder attachment of your mixer, grind the meat according to manufacturer's directions. Shape ground meat into four 3/4-inch-thick patties.
    4. Grill for 14 to 18 minutes or until internal temperature reaches 160 degrees, turning once halfway through grilling. Serve as desired.
    5. Tasty additions to burger meat:
    6. A tablespoon of fresh herbs brightens the flavor. Try basil, oregano or cilantro.
    7. A tablespoon of steak sauce intensifies the burger's beefiness.
    8. A few dashes of Worcestershire sauce or stout beer build depth and tang.
    9. A few tablespoons of a dry red wine bring peppery notes.
    10. A tablespoon of finely chopped fresh chiles puts heat in the meat.
    11. A couple of tablespoons of grated Parmesan, Romano or Asiago cheese add a salty flavor note.

    Recipe Source:

    Hy-Vee Seasons Summer 2015.