Steak-House Burger


Steak-House Burger


Marcus Nilsson



Cut both meats into small pieces. Grind through the large holes of a meat grinder. Combine in a bowl, then grind together through small holes of grinder. Divide into 4 equal parts (each about 5 1/2 ounces). Form into patties, each about 3 1/2 inches in diameter.


Preheat grill to medium-high. Skewer onion slices crosswise with presoaked skewers; brush both sides with oil. Season both sides of burgers with salt. Grill burgers 2 1/2 minutes a side for medium-rare, placing cheese on burgers in last minute. Transfer to a plate.


Grill onion until tender and lightly charred, about 4 minutes a side. Meanwhile, grill buns until toasted, 30 seconds. Sandwich burgers and onions (removed from skewers) on buns with mustard mixture, lettuce, and tomatoes.


You can grind as much or as little meat together as you’d like, using equal parts of each type.


11 ounces boneless short ribs, trimmed of any large pieces of fat

11 ounces sirloin steak, trimmed of any large pieces of fat

4 slices red onion, each 1/2-inch thick

Olive oil, for brushing

Coarse salt

2 ounces blue cheese, sliced

4 sesame-seed brioche buns

Equal parts Dijon mustard and whole-grain mustard, mixed together, for serving

Romaine-lettuce leaves, for serving

Thinly sliced tomatoes, for serving (optional)