Steak Burger Recipe (with ribeye)

A woman holding a grilled steak house burger on a bun with chips on a plate and a soda to the side

Steak Burger Recipe (with ribeye)

Trust me on this one, grind up two pounds of ribeye steaks and follow the recipe below. It will be the best steak burger you have ever had.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 10

Chilling Beef & Grilling Time 30

Total Time 1 10

Servings ¼ steak burgers

Calories 258kcal

Author Susie Weinrich

Equipment

Food Processor
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!

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!

Nutrition