“How dare you take a beautiful ribeye and grind it up for burgers”. Outrageous! I know… My response: It’s going to be one of the best burgers you have ever had in your life, you won’t regret it! And guess what, not every ribeye is big and beautiful, some don’t have enough marbling to be an over-the-top delicious steak and those ribeyes, my friend, are perfect for Steakhouse Ribeye Burgers!!
The last time I made Ribeye Burgers I found “thin cut” ribeyes at Costco. They weren’t super marbled, which would make them an underwhelming steak, and they were priced right! So if you spot these at your Costco, I say pick them up for this recipe!
A text exchange between me and my daughter…
Me: Do you want a steak burger for lunch?
Her: UMMM YES GIRL, u don’t even need to ask!!!
– Maddie W , Mom’s Dinner taste tester
I have to say, now that I have made these steak burgers and tested them a few times, it is hard to go back to a classic burger! Although my pocketbook will say differently. This is not the burger you will be making weekly. These Ribeye Burgers are a show-stopping, unexpected treat when you really need to shine at the grill!
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Steak Burger Ingredients
We keep the ingredients pretty simple in this Steak Burger. Just a panade with bread, egg, and milk, then Montreal Steak Seasoning and Worcestershire for flavor. We find that combo lightly elevates the flavor and lets the steak flavor shine bright!!
Ribeye – this is a great recipe to make when you find ribeye steaks on sale or you get ribeyes that don’t look super marbled, or you find the “thin cut” ribeyes at Costco… they are perfect for this Steakhouse burger.
GRINDING THE RIBEYE
There are a couple ways to grind the ribeye for burgers:
- Lightly freeze the steak pieces for about 20-30 minutes. Run them in the food processor until it resembles ground beef, being careful not to process into a paste.
- Ask the butcher to grind the steaks into “ground beef for burgers”
- Use a meat grinder attachment to a kitchen aid and grind the meat at home.
Montreal Steak Seasoning – this is a seasoning blend you can get at any grocery store. It is the perfect mix of salt, garlic, herbs, spices and black pepper. We use just enough to enhance the steak flavor of these burgers.
Egg – helps to bind the burgers together, and is part of the liquid in the panade.
Bread – use a white or wheat bread, or a hearty bread like an Italian Loaf or Ciabatta. Avoid a seedy or nutty bread! If the bread has an extra crusty crust, remove that before mixing with the egg and milk. The bread is the “starch” portion of a panade.
Panade
A mix of a starch and a liquid to help keep a ground meat recipe juicy and tender.
Milk – the liquid portion of the panade, mixes with the bread perfectly.
Worcestershire – also part of the liquid of the panade, but also adds amazing flavor!
How To Make Ribeye Burgers
This is a quick overview of how to make Steakhouse Ribeye Burgers, for more detailed instruction and ingredient amounts pop down to the recipe card.
Step 1
Cut 2 lbs of Ribeye Steaks into 1 inch pieces. Place on a parchment lined baking sheet and pop in the freezer for 20-30 minutes. This helps the steak grind up instead of turning into a paste.
Step 2
Working in 2-3 batches, grind the steak pieces until they look like ground beef. It’s ok if there are some pea sized pieces left.
Step 3
Mix a panade of bread cubes, egg, Worcestershire, Montreal Seasoning and milk. Mix until the bread breaks down.
Step 4
Add the ground ribeye steak to the panade and mix with clean hands.
Step 5
Form the burgers into 8 patties, make a little dent in the middle to prevent the burgers from shrinking too much on the grill.
Step 6
Set the grill up for direct heat grilling, high heat.
Grill the burgers for about 4-5 minutes per side.
Also toast the buns on the grill!!
Step 6
Let the burgers rest for about 5 minutes, then build the best Ribeye Steak Burger you have ever had with all your favorite fixings.
Steakhouse Burger Menu
You are about to serve the best burgers you have had in your life! It’s a steak – burger mashup! So you need some side dishes to match that same energy. Here is what I like to pair with these Steakhouse Burgers:
Recipe tips
- Lightly freeze the steak pieces so they grind in the food processor, without turning into a paste.
- Use ribeye, and don’t cut the fat away, grind it into the mix!
- If you want to add cheese on top of your burger, choose something that goes with steak (ie. blue cheese, provolone, smoked gouda, etc…)
- Form your burger patties about ½-1 inch larger than the bun you will use, when the burger shrinks slightly on the grill, it will fit your bun perfectly.
- Toast 👏Your 👏 Buns 👏. Lightly oil the cut side of your buns and pop them on the grill for 30 seconds (watch so they don’t burn). This one little step will elevate your burgers so it is more of a restaurant style burger!
More Burger Recipes
When I say we got burgers here at Mom’s Dinner….WE GOT BURGERS!!! A grilled burger is one dinner that is loved by everyone in my house, so they are on the menu often. Here are a couple more burger recipes to try next time you fire up your grill.
Steak Burger Recipe (with ribeye)
Equipment
- Grill (gas or charcoal)
Ingredients
RIBEYE BURGERS
- 2 lbs. ribeye steaks - ground
- 1 piece white bread - or wheat bread – cut or torn into small ¼ inch pieces. Avoid a grainy or seedy bread
- 3 tablespoon milk
- 1 egg
- 2 tsp. Worcestershire sauce
- 1 tablespoon Montreal steak seasoning
SERVING
- Buns
- Fixings – lettuce, onion, tomato, pickles, bacon
- Sauces – ketchup, steak sauce, mayo, mustard
Instructions
- Cut the steaks into 1-1.5 inch cubes. Place them in a pan so they aren't piled on top of each other. If you are using the food processor grinding method – pop them in the freezer for about 20-30 minutes. This allows the steak to be ground up instead of turning into a paste.2 lbs. ribeye steaks
- Working in 3 batches, grind the steak chunks in the food processor by running the blade for a few second and then pulsing in short bursts. Process until the meat resembles ground beef (BUT NOT A PASTE, it's ok if there are some small pea sized chunks). Make sure the ground steak sticks together when you squeeze it. If not, pulse a few more times.
- In a large bowl, mix the bread, egg, Worcestershire, milk and steak seasoning together. Mash it with a fork so that the bread breaks down in to a paste in the bowl.1 piece white bread, 3 tablespoon milk, 1 egg, 2 tsp. Worcestershire sauce, 1 tablespoon Montreal steak seasoning
- Add the ground steak and mix with clean hands. If you have disposable kitchen gloves now is a good time to use them, your hands may get greasy when mixing! Or just use some dish soap to wash your hands after mixing (the dish soap will break the grease down).
- Set the grill up for high heat, direct cooking.
- Grill the burgers for about 4-5 minutes per side. Even if you cook these burgers to well done they are incredibly juicy and tender and chalk full of steak flavor!!! ADDING CHEESE: I don't really recommend traditional American or Cheddar cheese on these burgers. They definitely taste like steak so if you want cheese, choose something that would be great with steak – blue cheese, brie, smoked gouda, gorgonzola, provolone.
- Coat the cut side of your buns with oil or butter and toast on the grill for about 30 second until golden and toasty. – this is one of the secrets that will make your burgers restaurant quality.
- Pile the burgers high with all your favorite toppings – lettuce, tomato, onion, ketchup or steak sauce, mayo, mustard… all the things you love!
Recipe Tips and Notes:
- Lightly freeze the steak pieces so they grind in the food processor, without turning into a paste.
- Use ribeye, and don’t cut the fat away, grind it into the mix!
- If you want to add cheese on top of your burger, choose something that goes with steak (ie. blue cheese, provolone, smoked gouda, etc…)
- Form your burger patties about ½-1 inch larger than the bun you will use, when the burger shrinks slightly on the grill, it will fit your bun perfectly.
- Toast 👏Your 👏 Buns 👏. Lightly oil the cut side of your buns and pop them on the grill for 30 seconds (watch so they don’t burn). This one little step will elevate your burgers so it is more of a restaurant style burger!
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