New This Month

Under 30 Minutes

Steak-House Burger

You can grind as much or as little meat together as you'd like, using equal parts of each type.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: Marcus Nilsson

Source: Martha Stewart Living


  • 11 ounces boneless short ribs, trimmed of any large pieces of fat
  • 11 ounces sirloin steak, trimmed of any large pieces of fat
  • 4 slices red onion, each 1/2 inch thick
  • Olive oil, for brushing
  • Coarse salt
  • 2 ounces blue cheese, sliced
  • 4 sesame-seed brioche buns
  • Equal parts Dijon mustard and whole-grain mustard, mixed together, for serving
  • Romaine-lettuce leaves, for serving
  • Thinly sliced tomatoes, for serving (optional)


  1. Cut both meats into small pieces. Grind through the large holes of a meat grinder. Combine in a bowl, then grind together through small holes of grinder. Divide into 4 equal parts (each about 5 1/2 ounces). Form into patties, each about 3 1/2 inches in diameter.

  2. Preheat grill to medium-high. Skewer onion slices crosswise with presoaked skewers; brush both sides with oil. Season both sides of burgers with salt. Grill burgers 2 1/2 minutes a side for medium-rare, placing cheese on burgers in last minute. Transfer to a plate.

  3. Grill onion until tender and lightly charred, about 4 minutes a side. Meanwhile, grill buns until toasted, 30 seconds. Sandwich burgers and onions (removed from skewers) on buns with mustard mixture, lettuce, and tomatoes.


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