The ultimate meal for some is a juicy grilled hamburger. This recipe goes a step further by mixing two blends of steak to become a steakburger deluxe. You can use any blend of ground beef that you want but try these two grinds if you can find them.
- 1 lb. cube steak, minced
- 1 lb. ground chuck
- 2 tbsps. Montreal steak seasoning, divided
- 1 pinch crushed red pepper flakes
- ¼ cup steak sauce (A-1, Heinz 57)
- 1 large sweet onion, sliced
- 4 slices jarlsberg cheese (or any mild white cheese)
- 4 pretzel hamburger buns (or any other sturdy bun)
- Preheat griddle to 375 degrees.
- Combine the minced cube steak, ground chuck, 1 tbsp. of steak seasoning, a pinch of red pepper flakes and a quarter cup of steak sauce in a large bowl. Mix with hand until thoroughly combined.
- Divide the mixture into 4 portions and form large patties; sprinkle a little of the remaining steak seasoning.
- Add in enough oil on the electric griddle once it is heated.
- Scatter the onions and cook until slightly soften and golden brown. Remove and set off to the side.
- Add little more oil to coat the griddle and place the patties with the seasoned-side-down. Cook for about 6-8 minutes and flip; add cheese on top and cover with dome lid to melt the cheese.
- Cut the buns into half and place on the griddle for 2-3 minutes to toast.
- Assemble the buns, steak patties with cheese and onions.
- Serve with drizzle of steak sauce. Enjoy.
Don’t add too much liquid to your meat mix before grilling, it can cause the patty to get loose and fall apart. If you want to add more steak sauce, try basting it on towards the end of the cooking cycle. This will help to keep the patty moist and keep the steak sauce on the burger. Same applies to barbecue sauce, don’t mix it into the meat.
Don’t put the cheese on the burger too soon. You don’t want to end up with a runny cheese sauce, you want a melted pieces of cheese that still holds its shape.