Steakhouse Cheeseburger
Ingredients
- 1 lbs Ground beef (80/20)
- 2 Tbs Butter
- Lowry’s Seasoned Salt
- 4 Martin’s Potato Hamburger Buns
- 4 Slices of Gouda
- Sliced Mushrooms
- 1 Large Yellow Onion
- 8 to 12 Slices of Cooked Bacon
- Shredded Lettuce
- Hamburger Dill Pickle Chips
Steakhouse Sauce
- 3 Tbs Mayo
- 2 Tbs A1 Steak Sauce
- 1 Tbs Dijon Mustard
- 2 Tsp Cracked Black Peppercorn
Directions
- Divide your meat into 4 equal portions and roll them into a ball. One-by-one, place the burger balls between parchment paper and using a pan, press them into a 1/4 inch thick patty, and season the top with Lowry’s seasoned salt. Place them aside and repeat for the remainder.
- Heat a large sauté pan over medium heat and spray with extra virgin olive oil.
- Add the mushrooms and sliced onions and sauté for 3 to 5 minutes. Season with salt and ground black pepper and add the 2 Tbs of butter.
- Sauté the onions and mushroom for 10 to 15 minutes to caramelize the onions and cook the mushrooms. Stirring frequently.
- Place the onions and mushrooms in a bowl and set aside.
- Prepare the bacon how you see fit and to your preference, whether that is crispy or not. Set the bacon aside.
- Heat a large pan over medium heat, if you have a hex-clad pan medium low, for 2 to 3 minutes.
- Take your patties and place them on the pan, seasoned side down, and season the other side of the patty.
- Cook the burgers until nicely seared and blood has started to appear all across the top of the patty, about 3 to 4 minutes.
- Flip the burgers and cook for another 3 to 4 minutes. You can cook to your preference, but if you want to ensure that all potential bacteria has been eliminate, cook until the patty has reached an internal temperature of 160 degrees (F). However, a juicy burger is better than a dry burger. Just check the middle for your doneness.
- When the burger is close to being done, place a couple spoonfuls of the sautéed onions and mushroom. Top with a slice of Gouda to lock in the onions and mushrooms on top of the burger.
- Build the burger. On the bottom bun (butt), spread a spoonful of the steakhouse sauce and then top with a handful of the shredded lettuce, add a couple of pickles, then the burger patty with the onion-mushroom-gouda, 2 or 3 slices of the cooked bacon (whole or halved). Top with the top bun (crown) and enjoy!!!