The fascinating part about homemade steak burger is that they are easy to prepare. Steakhouses use different cuts of beef to create a customized flavor and fat content for their burgers. You can replicate these burgers by grinding your own meat and combining it with a panade or mixing some bread and milk with lots of seasoning.
Grinding your own meat enhances the flavor of burgers, and the best part is you can do it at your home. All you need is a couple of different cuts of beef and a good food processor. So, without further delay, let’s start making the burgers.
Boneless short ribs
Brioche hamburger buns
Kosher salt & freshly ground black pepper
Brioche hamburger buns
How To Make Homemade Steak Burgers
Preparing the Meat
First of all, cut the meat into small one-inch cubes. Layer them on a sheet pan and put them in the freezer. (this will make the meat cubes easier to grind)
Take them out after 15-20 minutes. Make sure that the meat is firm but not frozen.
Grind the meat cubes in two batches. When you grind, make sure that the meat looks fully ground but not pulverized.
Add some kosher salt, 1 teaspoon freshly ground black pepper, 3 minced garlic cloves, one or two tablespoons Worcestershire sauce, and 2 tablespoons of ketchup into the meat and mix well.
Divide the meat into equal-sized portions and shape them as small balls. Once you notice that all balls are equal in size, start shaping the meat patties on a pan. Once you have shaped them, keep them in the fridge.
Toast the Buns
When your patties are in the fridge, start preparing your buns. First, toast them using a small amount of butter.
You can also put them under the broiler or simply toast them on a stovetop.
Once the buns are toasted, set them aside.
Make those Burgers
Heat one or two teaspoons of vegetable oil in a frying pan until it starts to smoke.
Transfer those hamburgers into a hot skillet.
Cook burgers for three minutes and flip them over. Cook for another one or two minutes.
Add some cheese, let it melt, and transfer them to our hamburger buns.
When you make patties, don’t handle the meat too much. It will make it tough, and the patties will become too tightly packed.
While grinding the meat for patties, I would recommend that you pulse the meat about 10 times for one second every pulse.
Be careful of popping oil while you transfer burgers to the skillet.
One thing that I absolutely recommend is not grilling the burgers. Meat is loosely packed, and chances are, it might fall apart on the grill.
The timing of cooking the burger also depends on the thickness of the patties. However, there is no rule on the size of patties. You can keep them thin or thick according to your taste preferences.
If you have some extra patties, you can keep them in the freezer. Just keep a parchment paper between patties and keep them inside an airtight bag.
Calories: 563 kcal | Carbohydrates: 21g | Protein: 28g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 113mg | Sodium: 667mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 375IU | Calcium: 290mg | Iron: 3.9mg
Steakburgers are loved by all and are easy to prepare at home. You can also add veggies or sauces of your choice to the burgers and customize them according to your taste.
So, give them a try today and if you want to know more recipes for steak, special cooking tips, or some interesting facts about steak, meat, or traditional cooking, check Steak Figures.