Total Time
Prep 10 mins
Cook 20 mins

I found this recipe on The Food Network website, courtesy of chef Alton Brown. Simple to make, though a bit pricier than your regular burgers, these are fantastic. Appropriately named, these "steakburgers" are so flavorful they need no more than the kosher salt for seasoning.

Ingredients Nutrition

  • 8 ounces chuck, trimmed,cut into 1 1/2 inch cubes
  • 8 ounces sirloin, trimmed,cut into 1 1/2 inch cubes
  • 12 teaspoon kosher salt
  • 3 slices of your favorite cheese (optional)
  • 3 kaiser rolls, lightly toasted


  1. In separate batches, pulse the chuck and sirloin in a food processor 10 times.
  2. Combine the chuck, sirloin, and kosher salt in a large bowl.
  3. Form the meat into 5 oz patties.
  4. Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes.
  5. Place the hamburger patties in the pan.
  6. For medium-rare burgers, cook the patties for 4 minutes on each side.
  7. For medium burgers, cook the patties for 5 minutes on each side.
  8. Flip burgers only once during cooking.
  9. If adding cheese, top burgers with cheese last few minutes of cooking.
  10. Serve on toasted Kaiser rolls.
Most Helpful

These were fabulous! Served with cheddar, sweet onion slice, and lettuce on whole wheat hamburger buns.

NanaD January 17, 2005

Fabulous! The texture of the burger is courser than bought hamburger but man does that fresh flavor come through. I added a slice of sweet onion, drizzled 1 tsp Worchestershire sauce on the burger while it cooked and topped it with 1 1/2 tsp horseradish. I used white and regular aged cheddar and served it on a Foccacia bread along with a small salad & grilled mushrooms. It can't get much better than this. It is amazing the difference in flavor from this fresh ground quality meat. Thanks Chrismas Carol for a super burger.

Bergy December 04, 2004

I have made these burgers before, and let me tell you somethin...they are just darn good! I grilled some onion to top mine with and it just rearly blew me away. It is amazing how the quality of ingredients you use changes the end result of a dish so much. Thanks for posting, keep up the good work!

MizEmerilLagasse September 21, 2004