American🥩 Meat

The Steak Burger - Double Beef Masterpiece

Name: The Steak Burger - Double Beef Masterpiece
Total time: 50 min
Cuisine: American
Ingredients: ~1 lb tri-tip steak; 6.5-7 oz Wagyu picanha steak; ~4 tbsp butter; ~2 tbsp olive oil; ~2 shallots; ~½ cup beef broth; ~½ cup mayo; ~1 tbsp Dijon mustard; ~½ tsp Worcestershire sauce; ~1 tbsp red wine vinegar; ~2 tbsp chives; ~8 oz cremini mushrooms; ~½ tsp soy sauce; ~1 tsp salt; ~½ tsp black pepper; ~½ tsp garlic powder; ~2 slices cheese; ~2 burger buns

⏱ 50 min

The ultimate beef burger experience: a perfectly grilled medium-rare tri-tip paired with a homemade ground Wagyu picanha patty, topped with beef-braised mushrooms and a rich shallot sauce. Two incredible cuts of beef combined in one unforgettable burger.

High-protein

Adapted from a video by SAM THE COOKING GUY

I Put a Steak ON a Burger... and It Changed Everything

Watch on YouTube

Ingredients

tri-tip steakone large piece, for grilling and slicing on top of the burger~1 lbest.
Wagyu picanha steakpartially frozen, ground into a burger patty6.5-7 oz
butterfor cooking shallots, mushrooms, and burger patty~4 tbspest.
olive oilto prevent butter from burning~2 tbspest.
shallotsfinely diced, softened for sauce~2est.
beef brothfor shallot sauce and mushrooms~½ cupest.
mayobase for shallot sauce~½ cupest.

Steps

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1
Make the shallot sauce: soften finely diced shallots in butter and oil for 3-5 minutes until translucent and lightly colored. Add beef broth, let sit for a minute, then remove from heat to cool.
2
Complete the sauce: combine the cooled shallot mixture with mayo, Dijon mustard, a splash of Worcestershire sauce, red wine vinegar, and finely chopped chives, and mix well.
3
Cook the mushrooms: in the same pan with more butter and oil, sauté sliced cremini mushrooms until softened. Season with salt and pepper, add beef broth and a splash of soy sauce, cook for 30 seconds, then remove from heat.
4
Prepare the burger patty: cut the partially frozen Wagyu picanha into even chunks and pulse in a food processor until chunky but not mashed. Gently form into a patty and lightly season it.
5
Season the tri-tip: mix equal parts salt, black pepper, and garlic powder. Lightly oil the meat and season generously on all sides.
6
Set up the leave-in thermometer: turn on the Typhur Sync Gold, set the target temperature to 130°F. Insert the probe into the thickest part of the tri-tip, pushing to the black line mark. Optionally use the phone app to monitor temperature remotely.
7
Grill the tri-tip: place the seasoned tri-tip on a medium-high grill. Cook for a few minutes, then flip. Continue grilling and flipping as needed until the internal temperature reaches 130°F.
8
Rest the tri-tip: loosely cover the grilled tri-tip with foil and let it rest for 15 minutes.
9
Cook the burger patty: in a skillet with a little butter and oil over medium-high heat, place the patty. Season with salt and pepper. Cook, flipping once, until internal temperature reaches 128-130°F, about 1.5 minutes per side. Top with cheese to melt.
10
Slice the tri-tip: cut the rested tri-tip into thin slices against the grain. Note that the grain may run in different directions in different parts, so adjust your cutting angle accordingly.
11
Assemble the burger: spread shallot sauce on the bottom bun, place the cooked patty, layer the tri-tip slices, add the mushrooms, and spread sauce on the top bun before closing.

The Steak Burger - Double Beef Masterpiece

Ingredients

Steps

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