We leaned on our favorite local butcher for the combo of meat we needed to replicate the classic steakhouse burger. Iverstine Farms Butcher to the rescue. The chuck – sirloin – short rib combo is part of the magic of these juicy burgers. Add in our Baton Rouge Burger Blend and call us burger magicians. Big, decadent burgers – and did we mention juicy? Meet your new special occasion burger. No reservations necessary.
Time: 1 hr
Makes 4 BurgersRating
/rating_off.png "1 Star")
Loading...| 1/2 lb ground chuck | |
| 1/2 lb ground sirloin | |
| 1/2 lb ground short rib or brisket | |
| 1 slice brioche bread | |
| 1/4 cup milk | |
| Roasted Garlic Avocado Oil | |
| 2 Tbl Baton Rouge Burger Blend | |
| Molasses Mustard Steakhouse Burger Sauce | |
| 4 Brioche, butter buns or hearty sesame seed buns | |
| Lettuce, tomato, cheddar for dressing the burgers |
| 1. | Preheat the grill or oven to 400°F. If using the oven, set a large cast iron skillet over medium-high heat. In a small bowl, soak the brioche slice in milk. |
| 2. | In a large bowl combine the ground meat combo with the soaked bread, Baton Rouge Burger Blend and salt. Gently combine and form into 4 burgers. Allow to rest for 15 mins. |
| 3. | For grilled burgers, brush the patties with Roasted Garlic Avocado Oil and sear the patties on one side until golden brown. Turn and lower the heat. (If using charcoal, create hot and cool zones. Turn the burger and move to the cool zone.) Grill until a meat thermometer reads 150-155 for medium well. |
| 4. | If cooking stovetop and in the oven, brush the patties with Roasted Garlic Avocado Oil and sear the patties on one side until golden brown. Turn and move to the oven. Cook until a meat thermometer reads 150-155 for medium well. |
| 5. | Allow the burgers to rest for 5 minutes. Serve on toasted buns with lettuce, tomato, cheddar and Molasses Mustard Steakhouse Burger Sauce. |
Leave a Reply