Homemade Steakburgers

Name: Homemade Steakburgers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 8 ounce sirloin steak; 8 ounce boneless short ribs; 4 brioche hamburger buns; 2 tablespoons butter (for toasting buns); 2 teaspoons vegetable oil; 1 tablespoon kosher salt & freshly ground black pepper (to taste); 4 slices American cheese

Jump to Recipe Print Recipe

This recipe for Homemade Steakburgers tastes just like a Steak and Shake or Freddy's hamburger. No meat grinder needed!

A DELICIOUS AND JUICY HOMEMADE BURGER

I wasn't sure a really great burger could be made on my stovetop. But if you've ever had a really good homemade steakburger (similar to the ones at Steak & Shake or Freddy's) then you know it is possible! When you grind your own beef, it really enhances the flavor of your burger. And it is not hard to do at all. You don't need even need to own a meat grinder. All you need is a couple of different types of meat (easily found at your local supermarket) and a food processor! Try these with HOMEMADE FRENCH FRIES for an unbelievable meal!

closeup photo of a double stacked hamburger on a bun with cheese

FREQUENTLY ASKED QUESTIONS:

Can I cook these homemade steak burgers on my grill?

I don't recommend grilling these burgers only because the meat is so loosely packed that they tend to fall apart on the grill when you go to flip it. I would only grill if you have a flat top griddle that you can place on top of the grate (and make sure you’ll be able to get it super hot.)

Can I make the patties a little thinner?

Absolutely! If you make them thinner, you can probably get about 6 hamburgers out of this recipe. Sometimes we like them thick and sometimes we like them super thin. Just watch your cooking time.

I thought meat cooked better if it was at room temperature?

In general, it is usually good to bring most meats to room temperature before cooking. However, in this case, because the meat is loosely packed, we want to keep it chilled so it doesn't fall apart during the cooking process. It's all worth it - trust me!

How do I store?

Raw leftover hamburger patties can be frozen. Place a piece of parchment paper between patties (so they don't stick) and place in a freezer safe airtight ziptop bag. Cooked hamburgers can be stored in the refrigerator (in a airtight container) for up to 3 days.

Homemade Steakburger recipe from The Country Cook, double cheeseburger shown on a wooden board with ketchup and pickles shown in the background

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

sirloin steak
boneless short ribs
brioche hamburger buns
butter
vegetable oil
kosher salt & freshly ground black pepper
American cheese

ingredients needed: sirloin steak, boneless short ribs, vegetable oil, kosher salt and freshly ground black pepper, American cheese, brioche hamburger buns

HOW TO MAKE HOMEMADE STEAKBURGERS:

Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen.

Grind the meat cubes in a food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse.

cubed meat shown in the bowl of a food processor

Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.

Shape patties on the same sheet pan. Don't handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies those diner burgers have for the cheese to melt into). Once shaped, stick them in the fridge while you prep your buns and frying pan.

raw shaped steakburger patties on a baking sheet

Toast the buns by spreading on a little butter.

butter shown spread on the insides of Brioche hamburger buns

Putting them under the broiler or toasting them in a pan on stove top. Keep a close eye on them so they don't burn. Set them aside once toasted.

toasted buttered brioche hamburger buns on a baking sheet

Start heating about a teaspoon or two of vegetable oil in your frying pan. You want to get it good and hot (until it just starts to smoke). Get the burgers out of the refrigerator and liberally salt and pepper both sides.

salt and pepper shown sprinkled on top of hamburger patties

Using a spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!) After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness.)

cooked hamburgers shown in a cast iron skillet

Add cheese and let it melt and then transfer the burgers to your hamburger buns.

melted cheese shown on top of cooked steak burgers in a black cast iron skillet

The only thing we add is Homemade Ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don't want to drown out the flavor of this meat! Want to make it extra special? Serve these with some Homemade French Fries.

close up photo of a double cheeseburger on a bun with a bite removed

CRAVING MORE RECIPES? GIVE THESE A TRY!

Homemade Steakburgers

This recipe for Homemade Steakburger tastes just like a Steak and Shake or Freddy's hamburger. No meat grinder needed!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Freddy's Steakburgers, Homemade Steakburger, Steak and Shake hamburgers

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings:

Calories: 563kcal

Author: Brandie @ The Country Cook

Ingredients

▢ 8 ounce sirloin steak
▢ 8 ounce boneless short ribs
▢ 4 brioche hamburger buns
▢ 2 tablespoons butter for toasting buns
▢ 2 teaspoons vegetable oil
▢ 1 tablespoon kosher salt & freshly ground black pepper to taste
▢ 4 slices American cheese

Instructions

Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen.
When meat is ready, grind it up in a food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse. Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.
Shape the patties onto the same sheet pan used earlier. Don't handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies.)
Once shaped, stick them in the fridge while you prep your buns and frying pan.
Toast the buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Keep an eye so they don't burn. Once brwon, remove and set aside.
Back to the burgers: heat up about a teaspoon or two of vegetable oil in a large frying pan (I like cast iron for this.) You want to get it good and hot (until it just starts to smoke).
Get the burgers out of the refrigerator and liberally salt and pepper both sides.
Using a spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!).
After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness).
Add cheese and let it melt and then transfer the burgers to your hamburger buns.
The only thing we add is ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don't want to drown out the flavor of this delcious meat!

Notes

I don't recommend grilling these burgers only because the meat is so loosely packed that they tend to fall apart on the grill. I would only grill if you have a flat top griddle that you can place on top of the grate (and make sure you’ll be able to get it super hot.)
Patties can be made thinner (depending on personal preference.)
Raw leftover hamburger patties can be frozen. Place a piece of parchment paper between patties (so they don't stick) and place in a freezer safe airtight ziptop bag. Cooked hamburgers can be stored in the refrigerator (in a airtight container) for up to 3 days.
Cooking time will depend on how well you look your burgers cooked. The time above is a general time given for a medium doneness.

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Original recipe published: March 2011
Updated & republished: August 2021

Homemade Steakburgers

A DELICIOUS AND JUICY HOMEMADE BURGER

FREQUENTLY ASKED QUESTIONS:

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)