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).
What to Serve With This
- Grilled Sweet Potato Skewers or Sweet Potato Fries
- Sautéed mushrooms
- Honey Lime Fruit Salad
- Green Salad and/or fresh veggies with Homemade Ranch Dressing
One Year Ago: Savory Spiral Stuffed Rolls
Two Years Ago: Sausage and Spinach Skillet Pasta
Grilled Steak Burgers
Ingredients
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
Steak Sauce:
- 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
Instructions
- 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.
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Recipe Source: adapted from Cook’s Country August/September 2011
I think my grill gets a LOT hotter than yours, because when I turned on all the burns and left them on high for 15 minutes the on inside of my grill hotter than the thermometer could (it goes up to 700 F).
Also, how do you oil your grill? I can’t seem to find an effective way to do that.
Thank you.
Yes, I can see how different make and models of grills could differ greatly in heat. I have a pellet grill now and it moderates heat very well. I have a silicone brush that I use to oil the grates (with vegetable or canola oil).
Thank you
I love this recipe so much! I’ve made it twice now, and both times it’s been amazing. I just cook them on a grill pan, and my family loves them. Thank you!
Used this recipe for Memorial Day. I made a few a few tweaks for personal preference. I had used more tomato paste for the sauce. I prefer a thick steak sauce. The raisins, which I had questioned after first was a surprisingly nice addition.
Instead of the beef I used bison because uh… well, why not! It Superb substitute.
Great recipe for grilled burgers. A nice change from my other recipes. I will be making these again! I also made your french rolls recipe for my hamburger buns and to top that I had fresh tomatoes and lettuce from my garden, takes the burger to another new level! Thanks!
raisins in your steak sauce–huzzah! i’ve never heard of such a thing, but it intrigues me mightily!
Wow! That’s all I can say. Wow. I will have to make these for my beef-and-burger-loving husband, but not until I have finished losing this weight! All that butter must make these oh-so-tender and juicy!
oh wow, those burgers look heavenly! is there anything better then the smell and taste of a grilled burger?!
(i just made your decadent chocolate cheesecake last weekend and all i can say is WOW!!! thank you thank you! i even took pictures and put the recipe on my blog, its THAT good)
I give up on cooking… I will be stopping by daily, right around dinner time.
(I clean toilets)
I give up on cooking… I will be stopping by daily, right around dinner time.
Wow, this sounds great. I’ve never thought to make homemade steak sauce!
Oh my…is it bad that I am craving this for breakfast? 😉 I have always wanted to make homemade steak sauce, but never have for some reason. I’m going to make your “tested” recipe, Mel! Thanks for sharing!
I make my own ground meat by blanching a whole steak in boiling water for 30 seconds. e-coli can only be present on the outer surface of whole pieces of meat, but can be throughout preground beef. After blanching you can grind the beef in your food processor and have a burger that is as “still mooing” as you like.