Steakhouse Burger With Fry Sauce

These burgers are fully loaded with flavor using a special mix of seasonings. And this steakhouse burger becomes even more special by adding a drizzle of Fry Sauce.

Course Main Course Beef

Cuisine American

Prep Time 15

Cook Time 12

Servings burgers

Calories 791kcal

Author Lea Ann Brown

Ingredients

For The Smack-Down Fry Sauce
½ cup ketchup
⅔ cup mayonnaise
1 Tablespoon spicy brown mustard
2 teaspoons prepared horseradish
For The Steak Burgers
1 pound ground beef 85% lean
¼ cup steak sauce
2 teaspoons Montreal Steak Seasoning
4 slices American Cheese
4 hamburger buns
Toppings: tomato slices, onions, lettuce, pickles

Instructions

Make The Smack Down Sauce: In a small bowl, combine the ingredients for the sauce and stir until smooth.
Make The Burgers: In a medium bowl, combine the ground beef with the steak sauce and Montreal Steak seasoning.
Use your hands to gently combine. Then form 3 - 4 equal sized patties.
Preheat a grill to 500 degrees. Then lower to 350 - 400 degrees. Add the burger patties and cook for 5 - 6 minutes. Then turn patties and cook an additional 5 - 6 minutes on the 2nd side.
Add a slice of American cheese to each cooked burger, letting it melt a bit.
Toast the buns while burgers are cooking.
To assemble, add lettuce to the bottom bun, add a slice of tomato. Drizzle on a bit of the fry sauce and then top with the cheeseburgers, a slice of onion and then the top bun.
Serve immediately along with remaining fry sauce for dipping with your favorite fries, potato wedges or onion rings.

Notes

Note: Hamburgers should be cooked to a safe internal temperature of 160 degrees to destroy harmful bacteria that maybe present. Use a digital read thermometer to make sure they're reached that safe temperature.

If you don't have a grill, a cast iron skillet will be your best friend. Heat the skillet over medium high heat until the skillet is sizzling hot. Drop in the hamburger patties and let them cook 5- 6 minutes or until there's a good crusty sear on one side. Turn the burgers and cook until internal temperature reaches 160 degrees.

Use a kitchen scale to weigh each piece of meat to evenly divide the patties. We prefer ⅓ pound burger patties for that perfect bun to burger ratio. However, ¼ pound patties will work just fine.

Nutrition