Steakburger

By Ellie

4 Person

50 Minutes

0 Calories

This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.

Ingredients

For the burger:

Romaine or green leaf lettuce (for serving)
4 brioche or other high-quality hamburger buns
4 slices white cheddar cheese
Kosher salt, freshly ground black pepper
Neutral vegetable oil, such as grapeseed (for grill)
1 1/2 pounds dry-aged steak (such as rib-eye or New York strip; 20% fat), coarsely ground

For the Herb Butter (optional):

1 tbsp. finely chopped tarragon or parsley
1/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
2 tbsp. finely chopped shallot (about 1 small shallot)
1/4 cup white wine vinegar

For the Tangy Caramelized Onions:

1 tbsp. light brown sugar
2 tbsp. unsalted butter
2 tbsp. white wine vinegar
3 tbsp. Worcestershire sauce
2 tbsp. tomato paste
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
2 medium onions, thinly sliced
2 tbsp. neutral vegetable oil, such as grapeseed

Method

01

Make the Tangy Caramelized Onions: Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
02

Make the Herb Butter: Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally until the vinegar has reduced and the skillet is almost dry about 3 minutes. Transfer to a small bowl and let cool slightly about 5 minutes.
03

Make the burger: Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
04

Do Ahead: Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
05

Make the Tangy Caramelized Onions: Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on the bottom of the pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out until onions are completely softened and caramelized, 15–20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits until incorporated, about 30 seconds. Let cool.
06

Make the Herb Butter: Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into the butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
07

Make the burger: Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2–3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2–3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
08

Make the burger: Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.

Related Tags

Steakburger

3.6

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 40 Mins
Cook Time 10 Mins
Total Time 50 Mins

02 Ingredients

For the burger:

Romaine or green leaf lettuce (for serving)

4 brioche or other high-quality hamburger buns

4 slices white cheddar cheese

Kosher salt, freshly ground black pepper

Neutral vegetable oil, such as grapeseed (for grill)

1 1/2 pounds dry-aged steak (such as rib-eye or New York strip; 20% fat), coarsely ground

For the Herb Butter (optional):

1 tbsp. finely chopped tarragon or parsley

1/4 tsp. kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

2 tbsp. finely chopped shallot (about 1 small shallot)

1/4 cup white wine vinegar

For the Tangy Caramelized Onions:

1 tbsp. light brown sugar

2 tbsp. unsalted butter

2 tbsp. white wine vinegar

3 tbsp. Worcestershire sauce

2 tbsp. tomato paste

1/4 tsp. freshly ground black pepper

1/2 tsp. kosher salt

2 medium onions, thinly sliced

2 tbsp. neutral vegetable oil, such as grapeseed

03 Method

Step 1

Make the Tangy Caramelized Onions: Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.

Step 2

Make the Herb Butter: Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally until the vinegar has reduced and the skillet is almost dry about 3 minutes. Transfer to a small bowl and let cool slightly about 5 minutes.

Step 3

Make the burger: Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.

Step 4

Do Ahead: Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.

Step 5

Make the Tangy Caramelized Onions: Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on the bottom of the pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out until onions are completely softened and caramelized, 15–20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits until incorporated, about 30 seconds. Let cool.

Step 6

Make the Herb Butter: Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into the butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.

Step 7

Make the burger: Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2–3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2–3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.

Step 8

Make the burger: Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.

04 Author

Ellie

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