Burger of the Month: The Steakhouse Burger
February 4, 2013
Grilling.com’s bringing the big beefy taste of your favorite steakhouse home with our latest Burger of the Month entry.
During the 2012 World Food Championships in Las Vegas, NV I had a truly out-of-body steak experience at one of the newest steakhouses on the strip (all I can say is that a man in orange shoes is part owner but hopefully you can figure the rest out!) featuring the perfect combination of dry aged beef, freshly grated horseradish and sea salt.
To get that true smokehouse flavor, I began with Kingsford Competition Briquets and a few of Kingsford’s new Smokehouse Style Briquets with Hickory.
Next up was the meat. I opted for four 8-ounce Prime grade boneless ribeye steaks that had dry aged before I ground them in to patties. A generous helping of sea salt flakes and cracked black pepper along with some of that good ol’ horseradish and my burger was starting to come together just fine.
A hot and fast sear, finished on a toasted Kaiser roll along with some extra sharp white Wisconsin cheddar, a couple slices of pepper bacon, some of my favorite steak sauce blended with a little more of the fresh horseradish, crisp iceberg lettuce, and a few vine ripened tomato slices, and we were in business.
4 8-ounce patties of ground dry aged Prime boneless ribeye steaks
1 tbsp. freshly grated horseradish plus 2 tsp. for steak sauce
8 slices thick pepper bacon cooked over medium-high heat on griddle pan
1 cup loosely packed extra sharp white Wisconsin cheddar crumbles
Sea salt flakes and course ground pepper to taste
¼ head of iceberg lettuce, core removed
2 vine ripened tomatoes, sliced
4 Kaiser rolls, split and toasted
4 tbsp. steak sauce (blended with remaining horseradish)
Prepare the grill for high heat cooking.
Blend ground beef and 1 tbsp. horseradish together in a bowl before forming into four patties. Sprinkle both sides of burger patties liberally with salt and pepper.
Grill burgers 2-3 minutes per side for medium rare, adding 1/4 cup of the extra sharp cheddar to each during the last 3 minutes.
Spread steak sauce evenly on top and bottoms of the Kaiser rolls. Place burger on the bottom bun, top each with two slices of the cooked pepper bacon, lettuce, tomato and then the top bun.
–Clint Cantwell, Grilling.com Editor