Is it possible to fall in love with a burger?

Because I’m pretty sure I did.

This steak burger is topped with ouber gooey Jarlsberg cheese, sautéed onions, drizzled with kitchen-made steak sauce and all of this is sandwiched in the middle of a toasty pretzel bun. It’s a beefcake of a burger and I’m not ashamed to admit that I ate it all.

This behemoth is not to be confused with a steakhouse burger, which is genuinely only a hamburger pretending to be a steak-burger by a little steak seasoning and Worcestershire. This burger has real-deal steak actually in the hamburger and I made from-scratch steak sauce and put it up in and all over this burger. Word.

Start with a pound of cube steak.

With a sharp knife, slice it width-wise into truly thin strips.

Then grab a few strips and mince the bejesus out of it.

Throw the pound of minced cube steak in with a pound of ground chuck. I was leery about doing a 100 percent steak burger. I’m not saying it can’t be done… I only think the fat from the ground beef is essential for a truly moist and savory burger.

Add in a tablespoon of Montreal Steak seasoning. This still is a seasoning that I can’t seem to crack the code to.

Add a pinch or two of red pepper flakes.

And a 1/4 cup of steak sauce.

I made this method and it’s so dang good. If anyone has canned this… please inbox me the instructions. I will be forever grateful to you.

Work the meat mixture until it all the seasonings are throughout and it resembles meatloaf in a way. This step is always so hard to describe because you don’t want to over work the meat and have it become like those weird grocery store patties. But you need it to come together so the burgers hold together when you grill or griddle them. Feel me?

Form the meat mixture into four or 8 patties. I wanted four giant burgers to fit the even bigger pretzel buns I picked up. I swear though, one day I’ll make my own buns… but for now I let the bakery do it for me.

Form the meat into good-sized burger patties.

Season the tops with more of the Montreal steak seasoning.

I preheated my fossil of a griddle to 375 degrees, lightly drizzled it with olive oil and sauteed the onions until the edges caramelized but the onions were still a little bit firm.

Next, set them off to the side and start working on those big fat steak burgers.

Next add a little more olive oil to the griddle before I placed the burgers seasoning-side-down and made a small circular depression in the center. This will help the burger cook evenly and not have a huge dome in the center.

And then season with more steak seasoning and let the burger cook for 6-8 minutes…

Before flipping.

Then top with the Jarlsberg. This is one piece that I cut in half and then I covered the burger{s} with a domed lid.

The cheese melts like a dream, you guys! It’s memorable. So only continue to cook the burger until you’ve reached the desired doneness of your burger. I’m a well done burger fan myself, so I let it cook for 4 to 5 more minutes.

Finally, remove the burgers and lightly toast the pretzel buns.

These steak burgers are one of those unhinge your jaw type of burgers.

I think you’ll like it.

That burger and that cheese is phenomenal and the pretzel bun adds its own thang and it’s standout. And let’s not forget those onion petals… as if there wasn’t already an OD of onions happening.

Enjoy! And if you give these Steak Burgers a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook : 120 Wholesome From-scratch Recipes Made Straightforward is now available! CLICK HERE for details and THANK YOU in advance!

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