Grilled Steak Burgers
These grilled steak burgers have a tangy, flavorful sauce with burgers so rich and tender you will never go out for a burger again!
I have a favorite grilled burger. You can meet the deliciousness here. So what am I doing posting a new grilled burger, you ask?
I’m not trying to replace my old love. No, no. Instead, think of these fabulous steak burgers as the classic burgers’ best friend. They are both burgers but are each exceptional in their own way.
For one, this recipe rocks simply because you get to make your own steak sauce. My husband is a fan of the ever popular A-1 but I’ve been wanting to try a homemade version and this recipe was the perfect way to start.
It doesn’t hurt that the savory steak sauce is slathered on top of plump, juicy sirloin burgers and sandwiched in between golden, toasty buns. These steak burgers are like the quintessential steak dinner – on a bun.
Seriously, these burgers are unreal. The steak sauce is tangy and flavorful and the burgers are so rich and tender, made even more delicious with homemade burger buns.
My husband bucked steak burger tradition and smothered his burger with swiss cheese and mushrooms. Either way – another fantastic grilled burger to add to your collection. (Wait, you say you don’t have a grilled burger collection? Hm, that’s weird).
Grilled Steak Burgers
- 8 tablespoons butter
- 2 cloves garlic, finely minced
- 2 teaspoons onion powder
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 teaspoons soy sauce
- 4 ½ pounds 90% lean ground sirloin
- 8 hamburger buns
- 4 tablespoons tomato paste
- 1 ⅓ cups beef broth
- ⅔ cup raisins
- 4 tablespoons soy sauce
- 4 tablespoons Dijon mustard
- 4 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- For the burgers, melt the butter in an 8-inch skillet over medium-low heat. Add the garlic, onion powder, pepper and salt. Cook until fragrant, about 1 minutes. Pour all but 1 tablespoon of the butter mixture into a small bowl and let it cool slightly, about 5 minutes.
- While the butter mixture is cooling, add the tomato paste to the skillet with the remaining butter mixture and cook over medium heat until the paste begins to darken, about 1-2 minutes. Stir in the broth, raisins, soy sauce, mustard, vinegar and Worcestershire sauce and simmer the mixture until the raisins are plump, about 5 minutes. Transfer the sauce to a blender and process until the mixture is very smooth.
- Place the ground sirloin in a large bowl. Add 5 tablespoons of the reserved and cooled butter mixture and the soy sauce and knead until well combined. Shape the meat into 8 patties, about 3/4-inch thick and press a shallow divot in the center. Brush each patty all over with a tablespoon or so of the simmered steak sauce.
- Combine the remaining 2 tablespoons cooled butter mixture with 2 tablespoons steak sauce and set aside.
- To grill, turn all burners of a gas grill to high, cover and heat the grill until hot, about 15 minutes. Leave the burners on high. Clean and oil the cooking grate. Grill the burgers, covered, for about 5-6 minutes per side (for medium-well, which is how I like them). Transfer the burgers to a plate, tent with foil and let them rest for about 5-10 minutes. Meanwhile, brush each cut side of the hamburger buns with the reserved butter-steak sauce. Grill the buns, cut side down, until golden, about 2 minutes. Place burgers on the buns and serve with remaining steak sauce.
Recipe Source: adapted from Cook’s Country August/September 2011