A juicy all-beef quarter-pound Montreal Burger seasoned with Montreal steak spice and topped off with a cheddar cheese slice and onions with a steak sauce made up of Heinz chili sauce, HP sauce, a splash of liquid smoke, and a bit of horseradish. All on a buttered and toasted plain or cheese kaiser bun. Serve it with a side of fries or poutine.
Montreal Burger Ingredients
Patties (Ground Beef, Montreal Steak Spice, Worcestershire, Beef Powder, Baking Powder), Cheddar Cheese Kaiser Buns or Plain Kaiser Buns, Butter, Toppings (Onion, Sliced Cheese, Montreal Burger Sauce (Heinz Chili Sauce, HP Sauce, Liquid Smoke, Horseradish)).
Burger Patties
The burger patties are made of 1/4-pound portions. I use the Standard Burger Mixin mentioned in the How to Make Burgers Post and outlined below for convenience for almost all of my patties. For Montreal steak burgers, we add the addition of a homemade Montreal steak spice, about 1 Tbl and a splash of Worcestershire sauce.
Burger Mixin
- 1 tsp Beef Powder
- 1/2 tsp MSG
- 1/4 tsp Baking Powder
Snippet from Topic Article ~ How to make Burgers
Combine the above for the standard burger patties, then add 1 Tbl of Montreal Steak Seasoning that has been ground down a bit and 1 tsp of Worcestershire. Mix gently and weigh out a quarter pound of meat to shape it into a patty with the meat a bit thinner in the middle, like a concave hamburger patty.
Place each one on a baking sheet and pat it down so that the patties are slightly larger than the buns and about 1/4 inch thick. Once all the patties are made, transfer them to the freezer. These will get seared for about 3-4 minutes per side or until the juices run clear.
Montreal Steak Seasoning
A homemade Montreal steak seasoning is used in the burger patties themselves so that they can rehydrate when searing the burgers, instead of seasoning the burgers with the Montreal steak spice. Although you can add more Montreal steak spice to season the burger as well, or just use salt & pepper.
You want the Montreal steak seasoning ground down just a bit. Either with a mortar and pestle or a spice grinder in pulses before adding it to the ground beef.
Hamburger Buns
I use Kaiser buns for these types of burgers, either plain Kaiser or, even better, cheese Kaiser buns. Butter these and toast in a pan over medium heat prior to searing the burger patties. Although brioche buns can be used as well.
Montreal Burger Toppings
The main topping for a Montreal burger is onions and there are many different ways they can be prepared. Just an onion, either diced, sliced, or slivered. Rehydrated minced or flaked onion, caramelized onions, or French’s crispy fried onions, which can also be included with any of the previous onions. Any additional toppings, can go on as desired. Maybe some bacon, tomato slices, dill pickles, or pickled cucumbers.
Perhaps my favorite is just a whole onion thinly sliced with all the inner rings intact to top the burger.
Montreal Burger Sauce
The Montreal Burger Sauce is a sauce that I created after realizing that I really enjoyed HP Sauce and ketchup together for things like sausages, sauerkraut and beans, hot dogs, and liver. So I put them together with a bit of liquid smoke for that extra flavor. You can also include some mayonnaise on the bottom bun if desired.
Montreal Burger Sauce
- 1/4 cup Heinz Chili Sauce
- 2 Tbl HP Sauce or more to taste
- 1/4 tsp Liquid Smoke & Spicy Horseradish each
Burger Sides
Serve these Montreal burgers with some fries or a salad. For the Montreal touch, serve them with a side of poutine.
Ingredients
- 4 Kaiser Buns - plain or cheese, buttered
- 1 Med Onion - Whole thinly sliced
- 4 Slices Cheddar Cheese
Montreal Burger Patties
- 1 lb Ground Beef
- 1 Tbl Homemade Montreal Steak Spice - or more
- 1 tsp Beef Powder & Worcestershire
- 1/2 tsp MSG
- 1/4 tsp Baking Powder
Montreal Burger Sauce
- 1/4 C Ketchup
- 2 Tbl HP Sauce - or more, up to 1/4 C
- 1/4 tsp Liquid Smoke
- 1/4 tsp Spicy Horseradish
Instructions
- Montreal Burger Patties: Grind the Montreal steak spice a bit in either a mortar and pestle or a spice grinder just to break it up into smaller pieces. Combine the ingredients for the burger patties into a bowl and gently mix. Weigh out 114 g and shape into patties about 1/4 inch thick and place on a baking sheet. Transfer the baking sheet to the freezer to freeze the patties.
- Montreal Burger Sauce: Combine all ingredients in a small bowl, mix well, and cover to refrigerate.
- Montreal Burger: Remove the patties from the freezer while heating the skillet over medium heat. Thinly slice a whole onion into rings, including the inner rings, and set aside with the cheese slices. Slice the kaiser buns in half, butter them, and toast over medium heat. After the buns are toasted, sear the burger patties about 3-4 minutes per side or until the juices run clear. Season the seared side with salt & pepper and repeat for the other side after searing. Assemble the burger starting with the bottom bun. Mayonnaise – optionalBurger PattyCheese SliceOnionCrown, slathered with the desired amount of sauce. Serve right away or wrap in tinfoil or waxed paper to hold and meld the flavors.
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