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.

It's what i cook up if i want something a little more hefty that your classic smash burger (another favourite of mine).

Grind your own mince

I like to grind the beef myself so it's fresh but you can also get freshly ground beef from your local butcher. We'll use 50/50 split of chuck and brisket, sitting at around 80/20 meat to fat. Chuck has the meaty depth, brisket brings the fat that bastes the patty as it cooks. Too much fat and the patty falls apart in the pan, too little and the burger ends up dry, the 80/20 ratio is the sweet spot.

When it’s time to grind, you can freeze the beef slightly. The cold firms up the fat and stops it smearing through the blades, which gives you a cleaner, looser mince. Cut the meat into pieces that fit your grinder, remove any big bits of silverskin, and feed it through on the coarse setting in batches. Press down with the pusher to clear the chamber as you go. Coarse, not fine. Supermarket-grade fine mince packs too tight and gives you a dense, dry patty.

Burger sauce

I think burger sauce is elite and there are so many variations of it. This is how I like to make burger sauce but feel feel to tweak to your liking. Mayonnaise as the base, ketchup for sweetness and acid, yellow mustard for sharpness, Worcestershire for depth, green relish or finely chopped cornichons for the pickled crunch.

Ingredient Notes

Buns: I like to use soft sesame seed buns. Brioche, milk buns or potato buns also work. Skip anything too crusty or chewy, or it will be too hard to eat.

Swiss cheese: Two slices per patty melted on at the end. Swiss melts evenly and brings a nutty depth without overpowering the beef. American gives you a saltier, smoother melt and is closer to a classic American steakhouse burger. Gruyère sharper if you want it more grown-up.

Red onion: Slice it thin, separate the rings, then rinse them under cold water for 30 seconds before draining. The rinse pulls out the harshest sulphur compounds and leaves you with crisp onion that doesn’t punch you in the face. Skip the rinse if you like the raw bite.

Equipment

• Chopping board

• Chef’s knife, palette knife, spatula, tongs and butter knife

• Mixing bowls

• Meat grinder (if grinding your own)

• 10-12cm round cookie cutter or burger press

• Sheet tray with baking paper

• Large heavy-based frying pan or cast iron skillet

• Second frying pan or chargrill (for buns)

• Meat thermometer