This recipe for Homemade Steakburger tastes like Steak and Shake burgers. Nothing tastes as good as a homemade hamburger. No grinder needed!
HOMEMADE STEAKBURGER AND FRENCH FRIES
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)8 ounces (weight) sirloin steak
8 ounces (weight) 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
HOW TO MAKE A HOMEMADE STEAKBURGER:
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 your meat in your 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 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.
Toast your buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Now 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 your burgers out of the fridge and liberally salt and pepper both sides. Using your 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 meat!
Cook’s note: 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.)
HOMEMADE FRENCH FRIES
INGREDIENTS NEEDED:
4 large russet potatoes, peeled
2 quarts peanut oil
salt and pepper
HOW TO MAKE HOMEMADE FRENCH FRIES:
Cut potatoes with a ¼ inch cut french fry cutter or mandolin or do it by hand. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes.
In a 5-quart pot (using a deep-frying thermometer) or in an electric deep fryer, heat oil over medium-low heat until the thermometer reads 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until fries are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes.
Now, bring the oil temperature up to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
HOMEMADE STEAKBURGER
Ingredients
- 8 oz sirloin steak
- 8 oz 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. Grind your meat in your 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 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.
- Toast your buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Now 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 your burgers out of the fridge and liberally salt and pepper both sides. Using your 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 meat!
Notes
Nutrition
HOMEMADE FRENCH FRIES
Ingredients
- 4 large russet potatoes peeled
- 2 quarts peanut oil
- salt and pepper to taste
Instructions
- Cut potatoes with a ¼ inch cut french fry cutter or mandolin or do it by hand.
- Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
- Cover with water by 1-inch and cover with ice.
- Refrigerate at least 30 minutes.
- In a 5-quart pot (using a deep-frying thermometer) or in an electric deep fryer, heat oil over medium-low heat until the thermometer reads 325 degrees F.
- Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
- Drain ice water from cut fries and wrap potato pieces in a clean dishcloth and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
- Fry, stirring occasionally, until fries are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
- Using a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.
- Let rest for at least 10 minutes.
- Now, bring the oil temperature up to 350 degrees F.
- Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.
- Transfer to paper lined platter and sprinkle with salt and pepper, to taste.
- Serve immediately.
Nutrition
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Oh wow these look yummy. I may have to give it a go when I figure out which nozzle is broiler. We have a Belgian Convection oven.
I am also a military spouse. We currently live in Belgium & don't eat out very much so your recipe looks perfect. Thank you for sharing with us.
-Ashley
Such a lost "art" as I call it...sigh...virtually no one grinds their own meat at home anymore, but as for homemade fries, I often make sweet potato fries in my oven.
Such a good idea to grind the meat in the food processor. I used to own an actual meat grinder in the seventies, that was a "pain" to clean afterwards.
Your burgers and fries are so yummy, and inviting. Craving for one for lunch, now!
Although not with the military and certainly not involved in the rigors of deployed life, we do remember missing a good burger when we were overseas. There is nothing as good as a good old-fashioned American burger!
That looks awesome! I think our husbands had the same idea of comfort food for MREs.
Great idea! Looks delicious too! Nothing like some homemade fries. 🙂 I'll make and post my idea once I make it to the grocery store!
yummy,yummy my son would love this!! gloria
I'll have to try this burger recipe, my husband loves Steak and Shake burgers, and I think their process is similar to this. They sounds so yummy!
Love this...burgers are always on the menu in my house!
YUM!!! I love homemade fries! They are my favorite! Thanks for sharing!
freshly ground meat?!?! Color me impressed!!!
That hamburger looks wonderful as to the fries. Great job.
Sprinkled with Flour - you are spot on! I think this tastes very much like a Steak and Shake Burger (something we dearly miss here in Virginia).
Thanks so much everyone for the comments and for taking time out of your busy day to stop by. I really hope you'll give this a try. Grinding your own meat makes a HUGE difference in the taste!
Hi Brandie! What a nice idea! This meal would make any serviceman right at home. Great pics!
Omygosh Brandie! I want to eat at your house. You grind your own meat?! That is awesome, girl! I could really enjoy one of those burgers and some fries right now. Yum!
Brandie, I think I'd get a standing ovation if I made this dinner for my family! The burgers with freshly ground meat sound incredible...and who doesn't like fries? Great post for your cooking club 🙂
MRE's never looked so good! Anyone, service person or not would love this meal. They say "as American as apple pie?" You cant get anymore American than a thick juicy burger and fries!
I wouldn'y mind being invited to this meal! I never buy frozen fries, my husband dislikes them so much, so we always have homemade frys and the extra work is so rewarding beacuse they are so much more delicious! Thank you for sharing this plate of yummy deliciousness with us 🙂
Thanks for calling by my blog and leaving a message!
I think everyone all over the world would be happy to eat tis delicious looking burger and homemade fries! Nothing like a homemade grounded beef burger.Delicious! x
These look fantastic. Love the mixing of the two kinds of beef!
My son grinds his own meat, so I think that I'll pass this recipe on to him. We love homemade french fries, though.
Oh Brandy this looks so tasty..I am getting hungry! Homemade rocks!!!
Girl, you even ground your own meat! Your so awesome! It really does look like a diner dinner. I bet your club friends were impressed:)
Wow, what a great meal. Love the brown bag, I use them in my kitchen for almost everything!
My guy was in the Marines and care packages consisted of cans of refried beans, tortillas, and cheez whiz so he could make tacos! He tells me stories about the MREs and I shutter at the thought. Another thing he thoroughly enjoys now are his half hour showers. Haha! Love what you made and that is such a comfort meal. Thanks to all of our service men and women!
My hubby would be in heaven with your MRE. He could eat it everyday. I am also still drooling. There is nothing better than a good cheeseburger and homemade fries. Yum. By the way I love the brown bag idea. So clever and useful.