The steakhouse burger is a hefty, juicy patty made from a rich blend of chuck and brisket, cooked and stacked with melty Swiss cheese, fresh toppings, and a tangy homemade burger sauce. Served in a toasted sesame bun, it’s big, bold, and seriously satisfying.
Category
Lunch
Servings
4
Prep time
15 minutes
Cook time
10 minutes
The steakhouse burger is a hefty, juicy patty made from a rich blend of chuck and brisket, cooked and stacked with melty Swiss cheese, fresh toppings, and a tangy homemade burger sauce. Served in a toasted sesame bun, it’s big, bold, and seriously satisfying.
Ingredients
- 700g of 80/20 twice minced chuck & brisket (50/50) ground beef (mince)
- ½ cup (150g) mayonnaise
- 2 tbsp tomato ketchup
- 2 tsp worcestershire sauce
- 1 tbsp green relish
- sea salt, to season
- 1 tbsp olive oil
- 8 slices Swiss cheese
- 4 sesame burger buns, halved
- 1 red onion, thinly sliced
- tomato slices, cos lettuce leaves, to serve burger sauce (mayo, tomato sauce, worcestershire, green relish).
Directions
Divide meat into 4 and mould into rounds approximately 10-12cm wide.
Combine mayonnaise, ketchup, Worcestershire and relish in a medium bowl. Mix well and season to taste.
- Heat oil in a large heavy based frying pan on medium high.
Cook burger patties for 4 minutes, weighed down with a protein press, until well browned.
Turn over and continue cooking for 3-4 minutes, then top with 2 slices of cheese per patty and allow to melt.
- Toast the buns on the inside.
Spread some burger sauce on bun bases. Top with lettuce, tomato slices, onion, burger patty then top with bun top. Enjoy!
