Create the best thick juicy crispy steakburger hamburger you ever tasted, all from the comfort of your backyard.
The succulent Steakhouse Steakburger is the elusive beast that I stalked for years. Like a lion hunting wildebeest in the Serengeti, I came home skunked more often than sated. When I got home, the strange thing did the opposite and started to stalk me. It did this while I slept, just out of reach, and it would come back to haunt my dreams. I could not catch it. Not on my own grill. Rarely in restaurants.
My prey was a big fat fellow, about 3/4″ thick, weighing in at 8 ounces or so. It wasted no space on the bun. It had a thin, rich, salty cordovan crust that smelled like slightly charred tallow. When I poked holes in it with my teeth, pink juice and molten fat poured out in huge amounts. Every bite made me remember that a great grilled burger isn’t just a bunch of empty calories wrapped in tissue paper that you can buy in every American town; it’s a culinary treat that’s as hard to find as any other treat.
Its natural habitat is the white-tablecloth steakhouse, where it is broiled or grilled over a flame and treated like hand-carved prime rib. The price, though, is crazy. On the rare occasion that I bagged one, it left me delirious, in a beef coma.
So early in my barbecue career I stopped hunting and set about taming the beast. It took me a year to perfect this technique. What I learned was boggling, and negated almost everything I thought I knew about hamburgers.
But I was wildly successful, and to make my point even stronger, I serve my Steakhouse Steakburgers in a bowl because they are so juicy. People will ask why you are setting the table with bowls. You tilt your head and say, “You’ll see,” with a half-grin and a twist in one corner of your mouth.
If you’re looking for an easy, delicious meal that will transport your tastebuds to the comfort of an old-fashioned tavern, look no further than homemade tavern burgers. These seasoned beef patties are simple to prepare yet packed with irresistible steakhouse flavor.
In this complete guide, I’ll walk you through everything you need to know to cook mouthwatering tavern burgers at home You’ll learn tips on forming patties, cooking methods, doneness levels, serving suggestions, and secrets to keeping them moist and flavorful every time Let’s dive in!
Why Make Your Own Tavern Burgers?
Cooking tavern burgers yourself offers several advantages over ordering them at a restaurant
- Customize thickness and doneness to your liking
- Control ingredients for a healthier burger
- Save money over restaurant prices
- Enjoy steakhouse flavor from your own kitchen
- Make them just how your family prefers
With just ground beef, seasoning, and a hot skillet or grill, you can create these satisfying patties bursting with smoky, meaty flavor.
Choosing Ground Beef for Optimal Burgers
For the juiciest results, choose a ground chuck beef blend with about 80% lean meat and 20% fat. The higher fat content keeps the patties tender and prevents them from drying out during cooking.
Ground sirloin also works well, or you can do a blend of 80% chuck and 20% sirloin Avoid extremely lean blends, which lack the fat needed for flavor and moisture
Forming Patties for Even Cooking
To form tavern burger patties that hold together on the grill or skillet, follow these tips:
- Divide beef into 4 evenly sized balls, about 6 ounces each.
- Gently toss between palms to form round patties, no wider than the bun.
- Create a slight dimple in the center with your thumb to prevent puffing.
- Handle gently; overworking makes dense, chewy patties.
- Make indentations around edges to get crispy browned bits.
- Chill in fridge 30-60 minutes to firm up before cooking.
Seasoning for Big, Bold Flavor
To give your tavern burgers authentic steakhouse flavor:
- Generously season both sides with salt and pepper.
- Coat with Montreal steak seasoning or meat rub.
- Or make your own blend of garlic powder, onion powder, paprika, chili powder, and cayenne.
- For extra flavor, mix seasonings right into the ground beef.
Cooking Methods for Delicious Results
Grilling: Gets nice char while letting fat drip away. Use high heat, 4-5 minutes per side.
Pan-frying: Imparts crispy, browned crust in a skillet. Use medium-high heat with a bit of oil, 3-4 minutes per side.
Griddling: Excellent for smashing thin patties on a flat-top. Higher heat cooks faster while sealing in juices.
Sous vide: Keeps patties incredibly moist and tender. Cook to desired internal temp, then sear.
Doneness Levels for Juicy, Flavorful Burgers
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Rare: 120-125°F, cool and bright red center
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Medium Rare: 130-135°F, warm and pink throughout
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Medium: 140-145°F, pink with thin brown center
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Medium Well: 150-155°F, lightly pink center
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Well Done: 160°F+, fully gray-brown throughout
For best texture and moisture, aim for medium rare to medium. Use an instant read thermometer to check doneness.
Serving Suggestions for Satisfying Meals
- Bacon cheeseburgers – Crispy bacon and melted cheddar
- Mushroom Swiss burgers – Sautéed mushrooms, Swiss cheese
- Patty melts – Served on rye with sautéed onions and melted cheese
- Breakfast burgers – Top with a fried egg, bacon, and cheese
- French onion tavern burgers – Caramelized onions, beef broth, Swiss cheese
- BBQ burgers – Brushed with bold BBQ sauce
- Southwest burgers – Topped with pepper jack, avocado, and chipotle mayo
Tips for Juicy, Flavorful Patties Every Time
- Let patties rest 5 minutes before serving to lock in juices
- Avoid pressing down on patties as they cook
- Always preheat grill or skillet well before cooking
- Resist urge to overhandle beef when forming patties
- Consider using a grill basket for better sear and easier flipping
- Brush patties with oil or melted butter for enhanced browning
- Make a thumbprint in center of patties to prevent puffing up
With this complete guide to cooking steakhouse seasoned tavern beef patties, you’ll be enjoying incredible burgers exceeding any restaurant. Impress your family with these succulent patties exploding with big, bold flavors. Just fire up the grill or stove and get ready to experience the ultimate juicy, meaty burger perfection!
Why does the “reverse sear” work?
Even though Dad told you to sear the burgers at the start, the process sounds backwards. Searing doesn’t keep the moisture in. In fact it squeezes out moisture, a fact that has been demonstrated in labs. Also, to sear a cold burger, the outside has to heat up from 40°F (about 40°C) in the fridge to about 300°F. At this temperature, the Maillard reaction really starts to happen, and the burger browns quickly. That’s a distance of 260°F. By the time the exterior is right, the interior is overcooked.
But if you cook the burger slowly and low, it won’t lose much water and will stay warm all the way through. When you move it to high heat, you only need to raise the temperature of the meat 180°F, from 120°F to 300°F. It sears faster, loses less moisture, and keeps heat from getting to the middle. The burger is also much better. Find out more about reverse sear and why it works for almost everything grilled here.
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FAQ
How to cook ready made beef patties?
What are tavern style beef patties?
Do you cook beef patties with oil or butter?
How do you cook ground beef patty?
Use your hands to gently shape the ground beef into a patty that is approximately 4 inches in diameter and 3/4 inch thick. Avoid overworking the meat, as this can result in a tough patty. Fire up your grill to medium-high heat (375-400°F).
How long do you cook a beef patty on a grill?
Place the patty on the grill grate and cook for 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, or 6-7 minutes per side for medium-well. Mastering the art of cooking beef patties is a culinary feat that elevates your grilling prowess to new heights.
How do you make a good beef patty?
Classic choices include cheese, lettuce, tomato, and onion. Experiment with different sauces such as ketchup, mustard, barbecue sauce, or aioli to complement the patty’s flavors. Cooking the perfect beef patty is a culinary journey that requires patience, precision, and a dash of culinary magic.
What temperature should a beef patty be cooked to?
A: The ideal temperature for cooking a beef patty depends on your desired doneness. For rare, cook to 125°F, medium-rare to 135°F, medium to 145°F, medium-well to 155°F, and well-done to 165°F.