Steak Burger is very tasty and delicious. Steak recipe is the American food recipes. Now steak recipe is most popular in whole world and every one like it very much. Now steak burger is all over the world like Asia, Europe, America and more.
This recipe for Homemade Steak burgers tastes just like a Steak and Shake or Freddy’s hamburger. No meat crusher wanted.
Table of Contents
FULL RECIPE AT THE BOTTOM OF THE POST

A CHARMING AND JUICY HOMEMADE BURGER
I wasn’t guaranteed a surely great burger could be made on my range. But if you’ve ever had an actually good homemade steak burger (similar to the ones at Steak & Shake or Freddy’s) then you know it is possible! When you grind your own beef, it really enhances the taste of your burger. And it is not hard to do at all. You don’t need even need to own a meat chopper. All you need is a couple of different varieties of meat (easily found at your local superstore) and a food processor! Try these with HOMEMADE FRENCH FRIES for an implausible meal!
COMMONLY ASKED QUESTIONS:
Can I cook these homemade steak burgers on my grill?
I don’t mention grilling these burgers only because the meat is so lightly crowded that they tend to drop separately on the grill when you go to flip it. I would only grill if you have a smooth top grill that you can place on top of the grate (and make sure you’ll be able to get it super-hot.)
Can I make the burgers a little thinner?
Completely! If you make them thinner, you can perhaps get about 6 hamburgers out of this recipe. Occasionally we like them thick and occasionally we like them super thin. Just watch your cooking time.
I supposed meat cooked better if it was at room temperature?
In common, it is typically good to bring most meats to room temperature before cooking. However, in this case, because the meat is loosely crowded, we want to keep it chilled so it doesn’t fall separately during the cooking procedure.
How do I store?
Uncooked waste hamburger patties can be freezing. Place a slice of parchment paper between patties and place in a freezer safe strong zip top bag. Cooked hamburgers can be stored in the refrigerator (in an airtight bowl) for up to 3 days.
ELEMENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Sirloin steak
- Boneless short ribs
- Brioche hamburger buns
- Butter
- Vegetable oil
- Kosher salt & freshly ground black pepper
- American cheese
HOW TO MAKE HOMEMADE STEAKBURGERS:
- Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen.
- Grind the meat cubes in a food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse.
- Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.
- Shape patties on the same sheet pan. Don’t handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies those diner burgers have for the cheese to melt into). Once shaped, stick them in the fridge while you prep your buns and frying pan.
- Toast the buns by spreading on a little butter.
- Putting them under the broiler or toasting them in a pan on stove top. Keep a close eye on them so they don’t burn. Set them aside once toasted.
- Start heating about a teaspoon or two of vegetable oil in your frying pan. You want to get it good and hot (until it just starts to smoke). Get the burgers out of the refrigerator and liberally salt and pepper both sides.
- Using a spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!) After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness.)
- Add cheese and let it melt and then transfer the burgers to your hamburger buns.
- The only thing we add is Homemade Ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don’t want to drown out the flavor of this meat! Want to make it extra special? Serve these with some Homemade French Fries.
Elements
- 8 ounce sirloin steak
- 8 ounce boneless short ribs
- 4 brioche hamburger buns
- 2 tablespoons butter for toasting buns
- 2 teaspoons vegetable oil
- 1 tablespoon kosher salt & freshly ground black pepper to taste
- 4 slices American cheese
Guidelines
- Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen.
- When meat is ready, grind it up in a food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse. Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.
- Shape the patties onto the same sheet pan used earlier. Don’t handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies.)
- Once shaped, stick them in the fridge while you prep your buns and frying pan.
- Toast the buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Keep an eye so they don’t burn. Once brwon, remove and set aside.
- Back to the burgers: heat up about a teaspoon or two of vegetable oil in a large frying pan (I like cast iron for this.) You want to get it good and hot (until it just starts to smoke).
- Get the burgers out of the refrigerator and liberally salt and pepper both sides.
- Using a spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!).
- After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness).
- Add cheese and let it melt and then transfer the burgers to your hamburger buns.
- The only thing we add is ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don’t want to drown out the flavor of this delcious meat!
Notes
- I don’t recommend grilling these burgers only because the meat is so loosely packed that they tend to fall apart on the grill. I would only grill if you have a flat top griddle that you can place on top of the grate (and make sure you’ll be able to get it super-hot.)
- Patties can be made thinner (depending on personal preference.)
- Raw leftover hamburger patties can be frozen. Place a piece of parchment paper between patties (so they don’t stick) and place in a freezer safe airtight ziptop bag. Cooked hamburgers can be stored in the refrigerator (in a airtight container) for up to 3 days.
- Cooking time will depend on how well you look your burgers cooked. The time above is a general time given for a medium doneness.
I like it very much