Introducing the Saucy Steak Burger! A Quarter Pound Beef Patty Seasoned with Montreal Steak Seasoning and served with a Saucy Red & White Sauce with Onions. Adds in other toppings such as Lettuce, Tomatoes, Bacon, Dill Pickles or Cheese.
Standard Burger Information
Check out my post on How to Make Burgers. Which discusses how to make the Burger Patties, their Sizes, How to cook, and the Seasonings for Burger Patties. Other topics include Toasting the Buns and Wrapping the Burgers, as well as freezing the Patties.
It’s an informative post outlining the various components that come together to create your burger. The Toppings & Sauces are up to you.
Quarter Pound Beef Patties
This recipe uses Quarter Pound Beef Patties made with Medium or Lean Ground Beef and a Burger Mixin to give some extra Flavor and Beefiness to the Hamburger Patties.
Burger Mixin
For every 1 lb of Ground Beef, add in the following
- 1 tsp Beef powder
- 1/2 tsp MSG
- 1/4 tsp Baking Powder
Hamburger Patties
Portion and shape into Quarter Pound Patties about 1/2 inch thick or a bit less and place them on a baking sheet to freeze. You want these a bit wider than the buns.
Saucy Steak Burger Seasoning
Use Montreal Steak Seasoning or any other Steak Seasoning. Sear the Burger first and then Season the seared side. Repeat for the other side when done and flip to cook briefly, remove and let rest.
I find that if you season first with the added ingredients in the Montreal Steak seasoning, you burn it off. Seasoning afterward will ensure a more pronounced and cleaner taste.
Montreal Steak Spice
Sprinkle on the desired amount to the seared sides while cooking the Burgers.
Saucy Steak Burger Sauce
Two Sauces go on the Saucy Steak Burger and are taken from the Saucy Steak Recipe. The two together create a wonderful flavor with the Montreal Seasoned Quarter Pounder Beef patty.
Saucy Steak White Sauce
- 1/4 C Mayo
- 1/2 Tbl Horseradish
- 1/4 tsp Garlic Powder
- 1/8 tsp Kosher Salt & Rosemary Ground, each
- To taste, Black Pepper
Saucy Steak Red Sauce
- 1/4 C Ketchup
- 1/2 Tbl Yellow Mustard, Worcestershire Sauce & Lemon Juice, each
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Garlic & Onion Powder, each
- 1/8 tsp Kosher Salt, Black Pepper & Liquid Smoke, each
Hamburger Buns
The Burger Patty is a Quarter Pounder that is spread out wide because it is only about 1/2 inch thick. Pick up Hamburger Buns that will fit the Quarter Pound Beef Patties. Initially the Patties are wide but shrink a bit when cooked.
No matter what type of Buns you use, butter them up and toast in a skillet over medium heat. By the time the Buns are toasted, the pan will be hot and ready to sear the Burgers.
Hamburger Buns
These Hamburger Buns are about 4.5 in wide and are pretty good for this Burger Recipe.
Cheese Buns
These are wide and toast up extremely soft. They really are pretty good as Hamburger Buns. Especially where you want to up the Cheese Flavor.
Saucy Steak Burger Toppings
All the common burger toppings such as Onions, Tomato, Dill Pickles, Lettuce, Bacon and Cheese can be added.
For a Saucy Steak Burger, Onions are a must. Whether they be slivered, rings, diced, minced, caramelized or even using dehydrated Onions rehydrated in water and squeezed before topping the Burgers, the same as McDonald’s.
Onions
Onions can be placed on the Burger raw or thrown into the Pan with the heat off after the burgers have cooked to heat through a bit with the residual heat or caramelized. If Caramelizing, do this first before toasting the buns and searing the burgers.
Equipment
- 1 Mixing Bowl
- 1 Hamburger Press
- 1 Baking Sheet
- 1 Skillet
- 2 Bowls for both sauces
Ingredients
- 4 Hamburger Buns
- As Needed Butter
- 4 Quarter lb Beef Patties - see notes
- As Desired Montreal Steak Seasoning
- As Desired Sliced Onion Rings or Slivered Onions
- As Desired Optional Burger Toppings - Lettuce, Tomatoes, Dill Pickles, Bacon, or Cheese.
Saucy Steak White Sauce
- 1/4 C Mayo
- 1/2 Tbl Horseradish
- 1/4 tsp Garlic Powder
- 1/8 tsp Kosher Salt & Rosemary Ground - each
- To taste Black Pepper
Saucy Steak Red Sauce
- 1/4 C Ketchup
- 1/2 Tbl Yellow Mustard, Worcestershire Sauce & Lemon Juice - each
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Garlic & Onion Powder - each
- 1/8 tsp Kosher Salt, Black Pepper & Liquid Smoke - each
Instructions
- Prepare the Toppings & Sauce and set aside.
- Butter and Toast the Buns in the skillet over medium heat. Sear the Patties, about 3 minutes per side, or until the juices run clear. When one side is done, season with Montreal Steak Seasoning. Repeat for the other side when done and flip to cook briefly.
- Assemble the Burger, starting with the HeelRed SauceQuarter Pound Beef PattyOnionsWhite Sauce on the CrownServe right away, or wrap in wax paper and let sit 5 minutes or keep warm in the oven.
Notes
Burger Patties
For every 1 lb of very cold medium or Lean Ground Beef, add the following;- 1 tsp Beef Powder
- 1/2 tsp MSG
- 1/4 tsp Baking Powder