Recipe Description
There is nothing better than a great rib-eye steak. It is probably my most favourite cut of beef and makes a tremendous burger. Now imagine you can have an entire steak dinner served on a delicious soft bun. A rib-eye steak in a hand-held delivery system! Christopher Lucchese, Echo Park, Los Angeles
This recipe is best with
Recipe Ingredient
- Steakhouse patties:
- 1.1kg ground rib-eye steak
- 2 tsp salt, or to taste
- Ground black pepper
- ¾ tsp powdered onion, or to taste
- ¾ tsp powdered garlic, or to taste
- 1 egg, beaten
- 4 tsp Worcestershire sauce
- 2 tsp soya sauce
- 2 tbsp grated Parmesan cheese
- Caramelised onions:
- 6 to 8 sweet onions
- Extra-virgin olive oil
- Salt
- Ground black pepper
- 2 tsp sugar
- Mushroom reduction:
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 1 large shallot, diced
- 3 garlic cloves, smashed
- 900g cremini mushrooms (or brown mushrooms), thinly sliced
- Salt
- Ground black pepper
- 2 tbsp Madeira wine
- Steakhouse burgers:
- Steakhouse patties
- 6 soft but dense burger buns or rolls
- Steak sauce
- Mushroom reduction
- Caramelised onions
Instructions
- Steakhouse patties: In a large bowl, combine the ground steak with the salt, several grinds of pepper, the powdered onion and garlic powders, beaten egg, Worcestershire sauce, soya sauce and Parmesan cheese. Mix the ingredients together until combined, being careful not to overwork. Cover and refrigerate the meat for 30 to 40 minutes.
- Divide the mixture and form into six patties, making sure to indent the centre of each patty so it does not plump up on the grill. Crack a little more black pepper over each patty and refrigerate until ready to grill.
- Caramelised onions: Halve the onions and thinly slice. Place the onions in a bowl and toss with enough olive oil to lightly coat.
- Warm a large cast-iron skillet or Dutch oven over medium heat. Add one-fourth cup olive oil, and when the oil just starts to shimmer, add the onions. Cook the onions over medium heat, stirring infrequently.
- After about 20 minutes, stir in half a teaspoon salt and a few grinds of pepper, along with the sugar. Cook an additional 30 minutes, stirring occasionally.
- Reduce the heat to low and continue to cook until the onions begin to caramelise, and their volume has reduced by more than half, 45 minutes to an hour. Remove from heat and remove the onions, leaving any leftover bits and juices in the pan (the pan will be used to make the steak sauce).
- Mushroom reduction: In a large cast-iron skillet, melt the butter and oil over medium-low heat. Add the shallot and garlic, cooking until the shallot is nearly translucent, six to eight minutes. Stir in the mushrooms and season with 1 tsp salt and several grinds of pepper, or to taste. Cook, stirring occasionally, for one to two hours until the mushrooms are soft and reduced in volume by over half. Add the wine and, off heat, carefully light a match over the wine to burn off the alcohol. Continue cooking for another 30 minutes, stirring frequently.
- Steakhourse burgers: Heat the grill.
- Halve the burger buns and brush the bottoms with steak sauce.
- Grill the burgers, brushing the tops with steak sauce after they are flipped. Just before the burgers are finished, add the buns to lightly toast. When the burgers are done, remove and rest under foil for about 10 minutes.
- Add a large scoop of mushrooms to the bottom of each bun. Place a burger over the mushrooms and top with caramelised onions, then the bun top.
