Homemade Steakburgers
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!
FREQUENTLY ASKED QUESTIONS:
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.)
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.
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!
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.
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
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.
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 the buns by spreading on a little butter.
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.
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.
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 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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Original recipe published: March 2011
Updated & republished: August 2021
Homemade Steakburgers
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 and other nutritional values can vary quite a bit depending on which brands were used.
Hamburger looks wonderful but no meat is listed in your printable recipe ingredients
Only after I printed this out did I notice that you don’t have the meats listed in your ingredient section of the printable version of recipe.
Hi Brandie! What a nice idea! This meal would make any serviceman right at home. Great pics!
This sounds lovely and really tasty. Thank you for sharing this.
That looks delicious. Love mustard and garlic, so I've sure I'd like the mustard aoili. The only word is yum!
that looks divine!
Please be sure to thank your husband for me, ok? I appreciate his service to our country. I am also grateful that you were willing to be alone for all that time while he was deployed. Thank you for that.
I just about started drooling at the thought of both kinds of meat in this burger. How incredible was that! It looks like the perfect meal to me, especially for our home-grown boys that miss this type of fare.
Homecooked fries are my favorite, great post!
Sharing this great meal on my Wednesday and wandering post! Thanks so much.
How perfect and I've been craving some french fries, they are my weakness. Yes, we all them our gratitude. Sent you some voting love! Hope you have a great rest of the week.
-Gina-
That is one good lookin' all-American meal! The fries look absolutely delicious and nothing like finishing a meal with cheesecake!
That sounds like such a neat program! And those burgers… Girl… They look amazing! I love me some diner style burgers so much!
If you opened a diner, I would be a loyal customer! That meal looks amazing.